![Completed Christmas Veggie Tray [Tree OR Wreath] on a white surface.](https://plantbasedonabudget.com/wp-content/uploads/2023/12/Holiday-Wreath-Vegetable-Tray-Plant-Based-on-a-Budget-16-150x150.jpg)
Christmas Veggie Tray [Tree OR Wreath]
This Christmas veggie tray turns steamed broccoli, cauliflower, broccolini, asparagus, and cherry tomatoes into a festive wreath around a bowl of hummus. It's a fun, colorful holiday appetizer you can make ahead!
Servings: 6 to 10 servings
Calories: 299kcal
Equipment
Ingredients
- 2 cups (480 ml) water
- ¼ head cauliflower cut into 2-inch florets
- 2 heads broccoli cut into 2-inch florets
- 2 bunches broccolini ends trimmed
- 1 bunch asparagus ends trimmed
- 1 container (10 ounces or 283 g) classic hummus homemade or store-bought
- 1 pint cherry tomatoes whole or halved
Instructions
- Rinse and trim the vegetables.
- Pour the water into a large pot with a lid and bring it to a boil. (For raw veggies, skip to step 8.)
- Add the cauliflower to the pot first.
- Layer the broccoli, broccolini, and asparagus on top of the cauliflower.
- Cover, reduce the heat to low, and steam for 5 minutes without lifting the lid.
- Transfer the vegetables to a colander with tongs, keeping each type together.
- Rinse the vegetables with cold water to stop the cooking, then let them cool completely.
- Place the bowl of hummus in the center of a large round platter.
- Arrange the broccoli all around the bowl, with the florets facing up.
- Tuck the cauliflower, broccolini, asparagus, and cherry tomatoes over the broccoli to decorate the wreath.
- Serve right away, or cover and chill until serving.
Video
Notes
- Prefer raw veggies? Skip the steaming and simply rinse, trim, and pat the vegetables dry.
- For a Christmas tree, arrange the broccoli in a triangle on a large board, add narrower rows of the other veggies, and top with cherry tomato ornaments. Set bowls of dip around the tree.
- For a bell pepper bow, cut a red bell pepper into 5 pieces: two wide strips for the loops, a small piece for the center, and two thin strips for the ribbons.
- Wash, cut, and steam the veggies 1 to 2 days ahead and store them in airtight containers in the fridge, or assemble the whole tray up to a day ahead, cover it, and chill until serving.
- Serve the tray over a dish of ice to keep it cool, and avoid leaving it out for more than 2 hours.
- Store leftover veggies in airtight containers in the fridge for 2 to 3 days.
Nutrition
Calories: 299kcal | Carbohydrates: 51g | Protein: 22g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 361mg | Potassium: 2090mg | Fiber: 19g | Sugar: 14g | Vitamin A: 5121IU | Vitamin C: 538mg | Calcium: 328mg | Iron: 7mg
