Quantity Guidelines Needed!

[barbszy]

This weekend I am attending a family reunion at my sister's house. She is expecting around 40 people. I have been asked to bring a vegetable platter.

I plan to include:
baby carrots
celery
bell peppers
broccoli
cauliflower
grape tomatoes
and dip.

For 40 people, how much should I bring? I was thinking 3 pounds baby carrots, 2 big stalks of celery, 1 head each broccoli & cauliflower, 1 container tomatoes and at least 8 peppers. Do you think that will be enough?

[blessedmomof04]

I looked up a few dip recipes they recommend 6 cups of assorted vegetables for 8 servings. Hope that helps.

[barbszy]

Oh wow, that means 30 CUPS of vegetables for 40 people! That's like a whole cooler full of vegetables!

Thanks--this gives me a good idea of what I need. I will keep track of what I wind up using and let you know how it went!

[cat lover]

You may want to add some to this as it is for 25 to 30, but should give you some idea of an amount



Here is a sample from "Ellen's Kitchen"




Two ounces per person is a good amount for a relish tray.




veggie tray for 25-30

25" tray
2 small tongs for self service
1 dressing cup (see below) for dressing, made from a small red cabbage, small winter squash, very large bell pepper
2 cups thick dip or dressing
1 pound cauliflowerettes OR 1 1/4 pound peeled jicama
1 dry pint sweet mini peppers OR 2 pounds bell pepper chunks
1 quart cherry tomatoes or grape tomatoes
1 pound baby carrots or carrot sticks
2 cucumbers or zucchini, cut in rounds
1/2 pound celery sticks OR broccoli florets
1 pound specialty veggies- blanched asparagus, pea pods, marinated mushrooms or artichoke hearts
1-2 bunches green onions, trimmed to 6 inch lengths for garnish
1 pint large black olives OR stuffed olives or marinated mild cherry s or pepper rings for garnish
1 bunch parsley, leaf lettuce or purple kale for green garnish

Prepare veggies in advance. Make dressing cup: trim a red cababbage flat do it will stand, from the top cut out a slice, then core out most of the cabbage, leaving about 1/2 inch of cabbage leaf wall. Rinse in lemon water, wrap tightly, refrigerate. When ready to serve, arrange on tray and fill with thick dip.
To assemble; Line tray with greens, place dressing cup, alternate vegetable colors white, red, green, yellow/orange. Garnish with olives and green onions. Fill dressing cup. Keep covered and refrigerated until served.

[Coll]

I always make extra when I make a veggie tray, that way I can take home any leftovers, which usally aren't many.

[barbszy]

Here's what I wound up buying. I loaded all this into 2 turkey roasters, and there's extra of everything but the cucumbers to "reload" when things get low.

4 pounds baby carrots
2 containers grape tomatoes
2 celery
8 green bell peppers (5 pounds)
5 red bell peppers (the really long ones that I could cut in half and then into strips--3 1/4 pounds)
6 cucumbers
3 pounds of broccoli crowns
2 containers of ranch dip

[cat lover]

Now I'm hungry! lol That would sure be good to dip into right now!