How To Build A Simple Veggie Charcuterie Board gives you tips and tricks to build the most epic veggie charcuterie board that meat eaters, vegetarians and vegans will love!
The best thing about making a veggie charcuterie board is that there is no wrong way to make it. This colorful grazing board will appeal to everyone at your next party.
If you are looking for other vegetarian appetizers, try this Smokey Mexican Bean Dip. This dip is so flavorful, no one will miss the meat! Or, try this Veggie Naan Bread Pizza with Pesto. Use vegan cheeses to make it perfect for all diets.
Simple Veggie Charcuterie Board Details
Difficulty: Easy! The hardest part is chopping all of your veggies and getting all of them to fit on a serving board!
Time: 20 minutes or less! Making this veggie board is simple. Prepare your vegetables by chopping them, blanching them (optional) and then arrange on a board with all the fixings!
Flavor: If healthy had a taste, this vegetable charcuterie board would be it! The flavor will reflect the vegetables and dips used on the board.
Start your board with your favorite fresh, raw vegetables. I like to choose vegetables that have a variety of vibrant colors. Here are a few of my favorite options:
- Cherry Tomatoes
- Bell Peppers
- Cucumber Slices
- Carrot Sticks
- Celery Sticks
- Sugar Snap Peas
Now, add your sauces. Some dipping sauces can be very bland in color. Try to add some colorful dips! Homemade dips are fun to include on the board but if you are looking for simple, no one will mind a store-bought items.
- Ranch Dip
- Tzatziki Sauce
Finally, add some garnishments to the board. The garnishes add color and texture.
- Lettuce- you can lay the veggies on top of the lettuce.
- Sliced lemons
- Fresh herbs
For this blog photos, I kept the ingredients simple and only used vegetables and dips. Here are some other fun foods to add to your charcuterie board!
- Soft Cheeses like Goat Cheese or Brie
- Hard Cheese like Manchego (my favorite) or a Sharp Cheddar
- Vegan Cheeses
- Fresh Fruit- apple slices are go to but be sure to drizzle them with lemon juice to keep them from browning. Depending on the season, I will also add strawberries, blood oranges or fresh cherries.
- Traditional meats such as prosciutto and salami. I prefer to buy these freshly sliced from your local grocery store butcher.
- Fresh bread slices, pita chips or crackers. I like to have at least two grain options with one always being gluten free so that everyone can enjoy!
- Dipping Sauces. I always include hummus for a vegan option. Other options are guacamole, ranch dressing, or even a simple olive oil dip.
- Seeds or nuts! Place these small items in little bowls or scatter them throughout the board.
- Red wine, white wine or a cocktail/mocktail of choice.
- Garnishments make a beautiful board! I like to use fresh cut herbs from my garden to add color and texture to the board. You can also leave some of your vegetables uncut. For example, a small bunch of radishes with the greens or a purple cabbage leaves.
Making this vegetarian board is simple. You only need a few tools:
- A sharp knife. I like to use this knife from Opinel. It is the only knife you will need in your kitchen. Get it here!
- A cutting board. You will want to work on a clean, flat surface. Bigger is better when it comes to a cutting board as you will be slicing and dicing lots of vegetables. The larger the cutting board, the more room you will have to work.
- A large board or serving platter. I like to use a round wooden board. Make sure that your serving platter is food safe if using wood.
- Small bowls for your dips. I like to use a variety of sizes to add contrast to the board.
- Small knifes and spoons for the dips.
Let's Build A Simple Veggie Charcuterie Board
1. Start by cleaning your vegetables. I like to rinse all of my vegetables in a large strainer with warm water and lightly rub them. You do not need to use soap. Wash the vegetables before slicing. Once clean, dry them with a clean cloth or paper towel.
2. Using a sharp knife, cut the raw vegetables. Slice the vegetables in an orientation that you will eat them. For the peppers and celery, slice into strips. Cut the radishes and cucumbers into bite size pieces.
3. Place your dips into serving bowls with spoons/forks.
4. If using lettuce or cabbage leaves as a garnishment, lay these embellishments flat so that you can add the vegetables on top of them. You should allow for some of the leaves to hang off of the board.
5. Using a large food safe board, place your vegetables onto the board in sections. I like to place the vegetables equal distance from each other alternating shapes and textures. For example, alternate circular vegetables with strip vegetables.
6. Add the dipping sauces to the board in between the vegetables.
7. Add any additional garnishments.
8. Keep appetizer board refrigerated until ready to serve!
What is the best type of board to use?
I like to use a round wooden board when serving charcuterie boards. I find that the round board is the most visually appealing. However, rectangular boards are good because they are often larger and can fit more snacks!
How many vegetables should I include if hosting a large crowd? How many should I use for a small crowd?
As a good rule of thumb, I like to include at least 4 vegetables for a large crowd and 3 for a small crowd. This allows your guests to have good options and a variety of flavors. I always choose vegetables that are in season, have multiple colors and a variety of textures.
Where does the word charcuterie come from and how do I pronounce it?
Charcuterie is a French word that translates to 'deli' in English. It is pronounced shar-ku-teri-i with an emphasis on the ku. In a traditional description, this veggie board is not a charcuterie board because it does not contain the meat products that a traditional charcuterie board would use. This is the vegetarian spin on charcuterie!
Can I make a themed veggie charcuterie board for the holidays?
Holiday veggie charcuterie boards are my favorite! They are always a big hit and a great option for something healthy at holidays. Here are some fun ideas:
- For Christmas, build a veggie charcuterie board in the shape of a Christmas tree.
- Make a spooky jack-o-lantern using a round board, lots of carrots and orange peppers and figs for the eyes!
- Build a veggie turkey for Thanksgiving. Here is the one that I attempt to make every year!
- Have a small board and a larger board so that you can make this board for large dinner parties or a simple date night at home.
- If you have kids, veggie boards are a great dinner appetizer! Make a small board with their favorite vegetables and serve before dinner. It is the best way to keep their appetites at bay, eliminate junk food and get extra veggies in their diets (trust me!).
- Need a quick dinner? Build a board! It is the easiest way to clean to out your refrigerator and pantry. Be sure to add some protein to the board if eating it as your main course. Protein can be found in a Greek yogurt dip, nuts, vegan meats, traditional charcuterie meat or a variety of cheeses.
Looking for more Veggie Based Dishes?
Try these Mouthwatering Cauliflower Poppers. These poppers could be confused with traditional buffalo chicken wings but in a vegetable form! These are perfect for a vegetarian game day appetizer.
Or try this Roasted Vegetable Buddha Bowl. This is easily one of my favorite recipes and a go to when meal prepping. The best part about it is you can use whatever vegetables you have on hand and it is a fun way to mix up your meals.
I hope that you are inspired to make a Simple Veggie Charcuterie Board at home. If you have found inspiration or have any fun tips and tricks, please leave a comment below or tag @delmarvaliciousdishes in your creation.
How To Build a Simple Veggie Charcuterie Board
- Sharp Knife
- Cutting Board
- Large Food-Safe Serving Board
- Small Bowls for dips
- Small Spoons/Knives for dips
- Bell Pepper Slices
- Cucumber Slice
- Carrot Sticks
- Celery Sticks
- Sugar Snap Peas
- Ranch Dip
- Tzatziki Sauce
- Wash all ingredients and dry them.
- Slice into sticks or bite size pieces for easy consumption.
- Place all dips into bowls with spoons/knives if necessary.
- Place all sauces on the serving platter. Arrange vegetables around sauces in groups.
- Refrigerate until ready to serve.