The residents of Northwest Indiana are known for hosting parties, and they know that no celebration is complete without a veggie tray. Whether it’s a graduation open house, a family reunion or an office lunch, the vegetable platter is usually the first thing served. Some vegetables disappear instantly, while others sit untouched until the end of the party. So, what belongs on a veggie tray, how much should you plan per guest and how do you keep it crisp? This guide covers what to include, how much to buy, dip options, arrangement tips, freshness rules and why ordering at your local Strack & Van Til saves time and effort. The Produce and Deli Department teams prepare trays fresh in-store, and they’re available across Lake and Porter Counties.

What goes on a veggie tray?

A classic veggie tray is a lineup of raw vegetables cut for dipping, arranged around one or two creamy dips. The goal is balance: A mix of crunchy, colorful and familiar vegetables that are simple finger foods that guests recognize and enjoy.

The classics

The vegetables that belong on nearly every tray are the ones guests reach for first:

• Baby carrots
• Celery sticks
• Broccoli florets
• Cauliflower florets
• Bell pepper strips
• Cherry or grape tomatoes
• Cucumber slices

These are the staples that make a tray feel complete. They’re easy to prep, hold up well at room temperature and pair naturally with ranch or dill dip.

Worthwhile upgrades

Adding a few special extras can elevate the tray and keep guests interested:

• Snap peas
• Radishes
• Mini sweet peppers
• Olives
• Dill pickles
• Blanched green beans or asparagus

These upgrades add color, crunch and variety. Snap peas and radishes bring freshness, while mini peppers and pickles add tang. Blanching green beans or asparagus briefly helps them stay bright and crisp.

What to skip

Not every vegetable belongs on a tray. Avoid items that turn brown, weep, wilt or go soft at room temperature. Avocado slices, mushrooms and zucchini tend to lose texture quickly. Stick with vegetables that stay crisp for hours.

How much veggie tray per person?

Serving counts are straightforward once you know the math. Plan 4 to 6 vegetable pieces per guest alongside other food. If you’re serving dips, allow about 2 tablespoons per person, split across two dip options for larger trays.

Typical sizing for Strack & Van Til veggie trays:

• 14-inch trays – serve 10 to 20 guests
• 16-inch trays – serve 20 to 30 guests
• 18-inch trays – serve 30 to 40 guests

“Vegetable trays can be supplemented by other foods and then the math changes,” notes Strack & Van Til Deli Director Kristin Snow. “For instance, if you’re planning for 20 people, a 16-inch veggie tray paired with a bakery platter will cover the group comfortably. For larger gatherings, step up to an 18-inch tray and add fruit or cheese to balance the spread.”

For more tray sizing details, see Strack & Van Til’s party tray guide.

Dips that get eaten

No veggie tray is complete without dip to enhance the vegetables’ flavor. Guests expect it, and the right dip makes vegetables more appealing.

Creamy dips

Ranch and dill dip are Midwest standards and are especially popular in the Region. They’re familiar, versatile and pair with nearly every vegetable. You can count on a veggie tray served with ranch dip to be finished.

Hummus and bean dip

For guests skipping dairy, hummus or bean dip is a reliable option. Chickpea hummus adds protein, while black bean dip brings flavor and fiber.

Placement

Small bowls set into the tray work better than one central bowl at large gatherings. This prevents crowding and keeps dips accessible from every side. Concerned about double dipping? You may want to include a small serving utensil so guests can spoon some dip onto their plate and then dip their veggies.

How to arrange a veggie tray

Presentation matters. A well‑arranged tray looks inviting and encourages guests to eat.

• Group by color: Place vegetables in clusters so the tray looks balanced.
• Cut to similar lengths: Make it easy to dip. Carrots, celery and peppers should be trimmed to match.
• Refill instead of overloading: Keep extra vegetables in the fridge and replenish as needed.

Seasonal ideas

Veggie trays can be arranged for holidays and events, and you can order them from the Strack & Van Til Deli near you:

• Game day
• Thanksgiving
• Christmas
• And more!

Try creative touches to make your veggie trays memorable and complement your themed gatherings.

Prep timing and keeping it fresh

Vegetables are best when crisp. Follow these rules to keep trays fresh:

• Cut vegetables 1 to 2 days ahead and store in the fridge under a damp paper towel in a sealed container
• Soak carrots and celery in ice water before serving to restore snap
• Blanch green beans, asparagus and broccoli briefly for color and crunch
• Assemble trays the day of the event, serve cold and refrigerate leftovers within two hours

Veggie trays are best when eaten the same day. Strack & Van Til takes custom orders for vegetable trays built fresh in store at every Northwest Indiana location. With trays prepared daily, freshness is guaranteed.

Veggie trays from Strack & Van Til

When deciding between building your own tray or buying one, consider the guest count. For small groups, DIY works. Once the list expands to 15 or more, store‑made trays win on time and waste.

Your local Strack & Van Til offers:

• Fresh‑cut vegetable trays with veggies from the Produce Department
• Made‑to‑order deli trays sized at 14, 16 and 18 inches
• Specialty trays available for pickup, including combinations with fruit or cheese
• Pairings with dips and bakery platters for complete spreads

Pricing is straightforward: Trays typically cost $2 to $6 per person depending on type, while bakery platters range from $15 to $50. Orders can be placed in store, by phone at 219‑961‑9119 or online at strackandvantil.com/catering and require 24 hours’ notice. Pickup and delivery are available across Lake and Porter Counties, including Hammond, Highland, Munster, Crown Point, St. John, Schererville, Valparaiso and Hobart.

Put a fresh tray on the table

The veggie tray is the one platter that belongs at every gathering. With the right lineup, the per‑person math and simple freshness rules, you can serve vegetables that guests eat. For small groups, building your own tray works. For larger gatherings, Strack & Van Til prepares trays daily in store, sized to your guest list and ready to serve. Order ahead at your nearest Strack & Van Til or visit strackandvantil.com/catering to put a fresh tray on the table.

Frequently asked questions

• What vegetables belong on a veggie tray? The classics include carrots, celery, broccoli, cauliflower, bell peppers, tomatoes and cucumbers. Upgrades such as snap peas, radishes and mini sweet peppers add color and crunch.
• How much veggie tray per person? Plan 4 to 6 vegetable pieces per guest. For dips, allow about 2 tablespoons per person.
• What size veggie tray should I order? Strack & Van Til offers 14-inch trays for 10 to 20 guests, 16-inch trays for 20 to 30 guests and 18-inch trays for 30 to 40 guests.
• How do I keep a veggie tray fresh? Refrigerate until serving, keep lids on until guests arrive and follow the two-hour rule for perishables. Veggie trays are best eaten the same day.
• Can I order veggie trays near me? Of course! You can find the freshest vegetable trays and the best varieties at Strack & Van Til, Northwest Indiana’s hometown grocer in Lake and Porter Counties.
• Can I customize a veggie tray? Yes. The Strack & Van Til Deli can accommodate many custom requests. Call 219-961-9119 or speak with your local store’s deli team.
• Is it cheaper to make my own veggie tray? DIY works for small groups. For 15 or more guests, store-made trays usually save time and reduce waste.
• Where can I order veggie trays in Northwest Indiana? Order in store, by phone or online at strackandvantil.com/catering. Be sure to place your order at least 24 hours in advance. Pickup and delivery are available across Lake and Porter Counties.
• What dips pair best with veggie trays? Ranch and dill are the most popular. Hummus and bean dip work well for guests avoiding dairy.
• Can veggie trays be ordered for holidays or themed events? Yes. Strack & Van Til offers trays for game day, Thanksgiving, Christmas and more.

By Karyn G. Zafran