Vegetable platter for 80 guests

I need to make vegetable platters for 80 people for a wedding reception. What different vegetables should I use and what quantity?

A vegetable platter should have a nice selection of colours and textures. If you want grilled, I suggest using asparagus, red pepper, red onion, chinese eggplant, portobello mushrooms, yellow and green zucchini, sweet potatoes and carrots. Larger pieces, i.e half a large portobello, display well when grouped together. Portioning is dependent on what other items you are having but a good rule of thumb is an amount equal to three grilled mushrooms per guest.

An uncooked platter can include the above list less the eggplant, onion and mushroom but can now include items belgian endive, brocolli and cauliflower florets, beans, celery and tomatoes. Any green vegetables can be blanched quickly in salted boiling water then plunged into ice water to accent their colour.

The question was about quantities!