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Easy Baked Halloween Veggie Spider Tray Ranch Recipe

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A fun and festive Halloween appetizer featuring perfectly roasted vegetables arranged to look like a giant spider, served with a cool ranch dressing dip. This quick and easy recipe turns simple vegetables into a showstopper that kids and adults will love.

Ingredients

Scale
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 2 medium bell peppers (any color), sliced into long strips
  • 1 medium zucchini, sliced into half-moons
  • 1 cup cherry tomatoes
  • 2–3 tablespoons olive oil
  • Salt to taste
  • Black pepper to taste
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Ranch dressing for serving

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Wash and dry all produce. Cut broccoli and cauliflower into bite-sized florets (about 1 to 1.5 inches). Slice bell peppers into long, thin strips. Cut zucchini into half-moons about 1/2-inch thick. Leave cherry tomatoes whole.
  3. In a large mixing bowl, combine broccoli, cauliflower, zucchini, and cherry tomatoes. Drizzle with 2-3 tablespoons olive oil. Sprinkle with salt, black pepper, garlic powder, and onion powder. Toss gently until evenly coated.
  4. Place a small bowl or ramekin of ranch dressing in the center of the baking sheet to form the spider’s body. Arrange seasoned vegetables around the bowl in a circular pattern. Place bell pepper strips radiating outward from the center to create 8 spider legs, curving the ends slightly.
  5. Roast for 18-22 minutes, until vegetables are tender and starting to brown at the edges. Halfway through, gently shake the sheet for even cooking without disturbing the spider shape too much.
  6. Check for doneness: broccoli and cauliflower should be fork-tender with some charred spots, zucchini soft but not mushy, and bell pepper strips slightly shriveled and sweet. For deeper caramelization, broil for 1-2 minutes at the end, watching closely.
  7. Remove from oven and let cool for 2-3 minutes. Serve immediately while vegetables are warm.

Notes

For best results, cut all vegetables to a similar size (1 to 1.5 inches) for even roasting. Use fresh vegetables, not frozen, to avoid steaming. If serving at a party, prep vegetables a few hours ahead and toss with oil and seasonings just before roasting. Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 5-7 minutes. For extra crispiness, broil for 1-2 minutes at the end.

Nutrition

Keywords: Halloween, roasted vegetables, spider tray, ranch, party appetizer, vegetarian, gluten-free

Find it online: https://gleefulfork.com/easy-baked-halloween-veggie-spider-tray-ranch-recipe/