Veggie Thanksgiving Charcuterie Board
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I’ve never seen guests gather around vegetables like they do with this Veggie Thanksgiving Charcuterie Board. Green beans and broccoli stay crisp and bright, carrots are sweet and crunchy, cherry tomatoes add red pops, and the hummus ties it all together. It’s colorful, fresh, and gone faster than you’d think. You’ll wish you made two.
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I make this appetizer for Thanksgiving dinner, Friendsgiving, and holiday parties because the colorful presentation always gets compliments. It’s perfect for setting out while guests arrive or between meals. The vegetables can be prepped a day ahead, then everything assembles quickly before serving. The hummus stays fresh at room temperature for 2 hours.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Veggie Thanksgiving Charcuterie Board with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll have this colorful veggie board ready in about 20 minutes, and most of it’s just chopping and arranging.
Blanch the Green Beans and Broccoli
Bring a large pot of water to a rolling boil, then add the round green beans, flat green beans, and broccoli florets. Cook them for about 7 minutes until they’re just tender but still have a slight crunch.
Drain everything in a colander and let the vegetables cool completely before arranging them on your board. I like using this stainless steel colander to make draining and cooling quick.
Prep the Raw Vegetables
Slice the carrots and bell peppers into sticks or slices about 2 inches long. A mandoline slicer makes quick work of getting perfectly uniform cuts when prepping a large quantity of vegetables.
If you’re using rainbow carrots for a variety of colors, keep the colors separate so you can arrange them later. The peppers can be sliced into strips or left whole, depending on their size, for easy dipping.
Make the Hummus Turkey
Spoon the hummus into a small serving bowl and place it on your platter where you want the centerpiece to be. Add two black olive slices for eyes and cut a small triangle from a bell pepper for the nose.
Stick two carrot sticks into the hummus at the bottom to create “legs” for your turkey face.
Arrange the Vegetables
Start placing the blanched and raw vegetables around the hummus bowl in colorful layers or patterns on a large serving platter. I always grab my large charcuterie board here to make the presentation look more rustic and festive for holiday gatherings.
Group similar colors together or create rainbow sections depending on what looks best to you. Scatter the cherry tomatoes and black olives throughout the board to fill gaps and add pops of color. You can use the flat green beans to create a border or arrange them in bundles for visual interest.
Serve with Dippers
Add breadsticks and your favorite crackers around the edges of the platter or in a separate serving basket so guests have something to dip into the hummus. These oval serving bowls are ideal for keeping crackers organized and within easy reach without occupying too much space on your serving board.
The vegetables are great on their own, but the crackers give people options for building little bites. I use a set of small serving tongs so everyone can easily grab their favorites without making a mess.
You can assemble the entire board at home and transport it to your gathering if you’re careful. Cover the platter tightly with plastic wrap, ensuring it is securely in place around all edges to prevent shifting during the drive.
I usually place the platter on a flat surface in the car, such as the floor behind the front seat or in the trunk, if it’s level. I then put a damp kitchen towel underneath to prevent the platter from sliding. If you’re concerned about the arrangement getting messed up, you can pack the vegetables in separate portable containers and assemble the board upon arrival.
Ingredients
- 1 bunch round green beans
- 1 bunch flat green beans
- 2 cups broccoli florets
- 10 small bell peppers use assorted colors if possible
- 8 carrots use assorted colors if possible
- 1 cup cherry tomatoes
- 1 cup black olives
- 1 cup hummus
- Breadsticks and assorted crackers
Video
Instructions
- Bring a pot of water to a boil. Add the green beans and broccoli, and cook for about 7 minutes or until just tender. Drain and let cool.1 bunch round green beans, 1 bunch flat green beans, 2 cups broccoli florets
- Slice the carrots, bell peppers, and any other vegetables into sticks or slices, about 2 inches long.10 small bell peppers, 8 carrots
- Spoon the hummus into a small serving bowl. Decorate it by adding two olive slices for eyes and a small pepper triangle for a nose. Use two carrot sticks as “legs” for a fun touch.1 cup hummus
- Arrange the vegetables in colorful layers or patterns on a large platter. Add the cherry tomatoes and olives throughout for extra color and variety.1 cup cherry tomatoes, 1 cup black olives
- Serve the veggie board with breadsticks and your favorite crackers for dipping and snacking.Breadsticks and assorted crackers
Notes
- Include seasonal additions: Add roasted chestnuts, fresh blackberries, apricots, persimmons, cranberries, celery sticks, or pickled onions using a sharp knife to prep uniform pieces that look beautiful on the rest of the board.
- Add nuts and fresh produce: Scatter almonds, pistachios, pecans, or walnuts for crunch, and include apple slices, pear wedges, grapes, pomegranate seeds, snap peas, or cucumber slices.
- Offer additional dips and garnishes: Serve cranberry jam or other savory dips in small bowls alongside the hummus, garnish with fresh thyme or herbs for aroma, and add pretzels with the crackers for more texture options.
- Make it a vegan cheese board: Add vegan cheeses like cashew-based cheddar or almond cream cheese to turn this into a more substantial appetizer spread, though it shifts the focus from a pure vegetable platter to a veggie-and-cheese board.
- Keep vegetables cold: Arrange your board on a chilled platter and set it over a larger tray filled with ice if you’re serving it outdoors or leaving it out for more than an hour.
- Flash-freeze for later: Spread the blanched vegetables on a baking sheet and freeze for 1 hour before transferring them to containers to prevent clumping.
Nutrition
How to Store Leftovers
Transfer any leftover vegetables to an airtight container and refrigerate for up to 3 days. The blanched vegetables may soften slightly, but they’ll still retain their fresh taste.
Keep the hummus in a separate container with plastic wrap pressed directly against the surface to prevent it from drying out. For longer storage, you can freeze the blanched green beans and broccoli in a freezer-safe container for up to 2 months.
A freezer-safe bento box keeps vegetables separate and organized, so you can grab portions as needed. Avoid freezing the raw vegetables or hummus, as they won’t maintain their texture.
Thaw frozen vegetables overnight in the fridge before serving them cold or at room temperature.
What to Serve With Veggie Thanksgiving Charcuterie Board
The board works perfectly as an appetizer before your main Thanksgiving meal, and it pairs well with other make-ahead dishes, such as spinach artichoke dip or a cheese board. You can also serve it alongside your main courses, like lentil loaf, nut roast, or stuffed acorn squash, as a fresh, crunchy side dish that balances out the heavier dishes.
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