Easter Bunny Veggie Tray (Printer-friendly)

Festive bunny-shaped vegetable platter with fresh seasonal produce

# What You'll Need:

→ Vegetables

01 - 1 large head cauliflower, cut into florets
02 - 2 large cucumbers, sliced lengthwise
03 - 1 pint cherry tomatoes
04 - 1 large red bell pepper, sliced into strips
05 - 2 large carrots, cut into thin sticks
06 - 1 bunch celery, sliced
07 - 1 cup sugar snap peas

→ Other

08 - 2 black olives
09 - 1 cup ranch dressing or hummus

# How To Make It:

01 - Wash all vegetables thoroughly. Peel carrots and cucumbers as desired. Cut cauliflower into small florets. Slice cucumbers lengthwise into long strips. Cut red bell pepper into strips. Slice carrots into thin sticks. Cut celery into bite-sized pieces. Trim sugar snap peas.
02 - Arrange cauliflower florets in an oval shape on a large serving tray to create the bunny's face. Place a small cluster of cauliflower florets separately to form the tail.
03 - Position cucumber slices above the face in long oval shapes to form the bunny ears. Fill the inside of each ear with red bell pepper strips for color contrast.
04 - Place cherry tomatoes on the lower portion of the face to create cheeks. Arrange carrot sticks extending outward from the cheeks as whiskers. Position black olives as eyes and place a small piece of red bell pepper as the nose.
05 - Fill empty spaces around the bunny with celery slices and sugar snap peas. Add extra cherry tomatoes for decorative accents throughout the platter.
06 - Place ranch dressing or hummus in a small serving bowl near the bunny arrangement for easy dipping.

# Expert Tips:

01 -
  • Kids who normally turn their noses up at raw veggies suddenly become enthusiastic eaters when food looks this playful and fun.
  • The platter doubles as both an appetizer and edible centerpiece, saving you time and platter space.
02 -
  • Assemble this on the actual serving tray you plan to use, because trying to transfer a completed vegetable bunny is a disaster I've learned from experience.
  • Work with cold vegetables straight from the refrigerator, as room temp veggies start to wilt and lose their crisp appeal much faster on display.
03 -
  • Use a rimmed serving tray or platter with raised edges to contain any vegetable pieces that might slide around during transport.
  • Set out a small pair of tongs or serving fork so guests don't have to touch multiple vegetables while selecting their preferred pieces.

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