Ingredients
Equipment
Method
- Place a small serving bowl in the center of a large round platter. Prepare all vegetables before assembly.
- Rinse the bell peppers and pat them dry.
- Stand the red bell pepper upright. Cut off each side with a sharp knife. Place the sides, skin-side down, on a cutting board with the textured inside facing you.
- Use a small heart-shaped cookie cutter to cut shapes from the red pepper. These will be your bows. You can use remaining pepper pieces for bow tails or the center of the bows.
- To make bow tails, cut two long rectangles from additional pepper pieces. On one long end of each rectangle, cut a "v" shape.
- Cut the sides from the yellow bell pepper in the same manner. Place them cut-side down on the cutting board. Use a small star cookie cutter to punch out shapes.
- Slice the cucumber into 1/4-inch coins. You can use a crinkle cutter for a decorative edge if desired.
- Slice off the ends of both sides of the radishes.
- Arrange the prepared vegetables around the serving bowl on the platter to create a wreath shape. Place the red pepper bows and yellow pepper stars strategically within the wreath. Add broccoli florets, sugar snap peas, cucumber coins, radishes, and cherry tomatoes to fill out the wreath.
- Fill the center bowl with your chosen dressing.
Notes
This veggie wreath is a versatile appetizer. Feel free to add other colorful vegetables like carrots, celery, or cauliflower. Garnish with fresh dill or parsley for an extra festive touch.