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Easy Halloween Veggie Skeleton Tray: Guest Favorite

halloween veggie skeleton tray - featured image
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This Halloween Veggie Skeleton Tray is a fun, healthy, and easy-to-assemble appetizer that steals the show at any fall gathering. A clever freezer trick keeps the skeleton shape intact, making it a crowd-pleaser for all ages.

Ingredients

Scale
  • 1 large head of broccoli, cut into small florets (about 3 cups)
  • 2 medium zucchini, sliced into ¼-inch rounds
  • 1 large cucumber, sliced into ¼-inch rounds
  • 1 bag of baby carrots (about 2 cups)
  • 1 red bell pepper, cut into thin strips
  • 1 cup cherry tomatoes, halved
  • 1 cup sugar snap peas
  • 1 cup cauliflower florets (optional)
  • 1 cup plain Greek yogurt
  • 1 packet ranch dressing mix
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon garlic powder

Instructions

  1. Place your empty platter or cutting board in the freezer for exactly 10 minutes.
  2. Wash and dry all vegetables completely with paper towels.
  3. Slice the zucchini and cucumber into ¼-inch rounds.
  4. Cut the broccoli into small florets about 1 inch across.
  5. Cut the top off the bell pepper, remove seeds and membranes, then slice into thin strips about 2 inches long.
  6. Remove the cold platter from the freezer. Place a line of cucumber rounds down the center of the platter, starting about 3 inches from the top and ending about 4 inches from the bottom, using about 8 to 10 slices overlapping slightly.
  7. On each side of the spine, place zucchini rounds in a slightly angled line like ribs, using about 5 to 6 slices per side, angling outward and slightly downward.
  8. Arrange the broccoli florets in the space between the ribs and the spine, packing them tightly.
  9. Use baby carrots for the long bones: place two carrots on each side for arms angling outward from the shoulders, and two carrots on each side at the bottom for legs angling downward. Use cherry tomato halves for the joints (knees and elbows).
  10. At the top of the platter, arrange the bell pepper strips into a skull shape using two strips for the top of the head, two for the cheekbones, and one for the jaw. Add two cherry tomato halves for eyes and a small piece of cucumber for the mouth.
  11. Use sugar snap peas for fingers and cauliflower florets for toes, arranging them at the ends of the arms and legs.
  12. In a small bowl, mix the Greek yogurt, ranch dressing mix, chives, and garlic powder until smooth. Place the bowl in the center of the skeleton’s chest, nestled among the broccoli florets.
  13. Add any extra veggies around the edges of the platter for color. Serve immediately or refrigerate for up to 2 hours before serving.

Notes

The freezer trick is non-negotiable for keeping the skeleton shape intact. Pat all veggies completely dry to prevent sliding. Build from the inside out: start with spine and ribs, then fill with broccoli. The dip bowl helps anchor the center. For best results, prep veggies the night before and assemble just before serving.

Nutrition

Keywords: Halloween, veggie tray, skeleton, appetizer, healthy, party, fall, vegetarian, gluten-free

Find it online: https://tastytuck.com/easy-halloween-veggie-skeleton-tray-guest-favorite/