Wash all the fresh vegetables thoroughly under cold water. Slice the carrots into sticks, the cucumbers into half-moons, and the bell peppers into strips. Halve the cherry tomatoes and cut the radishes into quarters.

In a medium bowl, combine 1 cup of Greek yogurt with the grated cucumber, squeezing out excess moisture. Mince 1 or 2 garlic cloves and add, followed by dill, lemon juice, and olive oil. Stir until smooth.

Arrange the vibrant vegetables artfully on a serving platter, grouping by color. Place a small bowl in the center filled with tzatziki sauce.

Cover the platter with plastic wrap and refrigerate for about 30 minutes to enhance flavors.

Serve the platter with the tzatziki sauce, encouraging guests to dip and enjoy.