Use at least 4 to 5 fresh vegetables to make your crudite platter. Aim for seasonal vegetables with a variety of color and texture. Add a dip such as tzatziki, olives or other marinated vegetables. If you like add a cheese such as marinated feta. And for a palette cleanser, include grapes, sliced apples, or another fruit of choice.
On a large platter or board, place a small bowl of tzatziki sauce or other dip of your choice on one side. If using two dips, arrange the two bowls on opposite sides of your platter.
Arrange the vegetables on the platter, filling in the spaces around the dip (bowl). For a beautiful platter, separate veggies of like colors and use ones that are different in color and texture near each other.
Fill any gaps on your platter with the remaining ingredients including olives, grapes, cheese (feta or baby mozzarella) and wedges of pita.
Make-ahead tips: You can make your dip one night ahead and save it in the fridge in a tight-lid container. Wash and dry your veggies and slice them about 2 hours before you're ready to assemble the platter, and save the vegetables in the fridge in zip-top bags.