Happy Thanksgiving! This turkey veggie tray appetizer is sure to make anyone on your guest list say, "gobble, gobble!"
We're exactly three weeks away from my absolute favorite holiday, Thanksgiving. I've been celebrating Thanksgiving with the same couple dozen friends and family for as long as I can remember. Of course, the crew has grown over the years, as friends have gotten married and had kids of their own.
Below is a photo of my childhood friends and I (I'm the one at the front) celebrating
Thanksgiving together when we were very young!
Thanksgiving with my family involves several traditions, from cinnamon spice muffins to pesto spaghetti squash. A couple of years ago, my mom and I started a new tradition: Preparing a yearly turkey vegetable tray. As a vegetarian, this is a way for me to get my turkey fix during Thanksgiving—and is a great way for guests to fill up on nutrient-rich veggies!
So what I'm going to share with you here is the turkey veggie platter that we put together last year. It's super easy to make and is a star of the show! It pairs great with a cottage cheese spread, a yogurt veggie dip, or hummus.
Want more turkey tray options? Here's another turkey veggie platter recipe!
Helpful kitchen tools:
1 1/2 cups green olives (I used garlic-stuffed ones)
1 1/2 cups kalamata olives
2 cups broccoli florets
2 cups celery, de-stemmed and sliced
1 pint grape or cherry tomatoes
1 1/2 cups baby carrots
2 cups cauliflower florets
1/2 cup roasted red peppers
1/2 yellow squash
Place the tomatoes in the center of a large oval tray. To the left of the tomatoes, place the broccoli; place the kalamata olives below the tomatoes. Arrange the cauliflower to the right of the tomatoes, placing sections of green olives below and to the right of the cauliflower. Above the broccoli, place a small row of green olives; next to that and above the tomatoes, arrange the celery slices. Place the baby carrots to the right of the celery and above the cauliflower. Halve the yellow squash vertically, then slice the top piece in half horizontally and again vertically. Use half of what's left as the turkey head. Place a kalamata olive as the nose and a kalamata olive slice as the eye. Use a roasted red pepper piece as the mouth, and place the remaining roasted red peppers below the cauliflower. Slice off two small vertical pieces from the remaining squash, making a triangle indent for the feet. Then place these pieces at the bottom of the turkey, below the kalamata olives. Enjoy!
Find this post helpful? At no additional cost to you, support the maintenance of running this site by using my Amazon affiliate links to shop. Thank you!