# What You'll Need:
→ Vegetables
01 - 2 cups broccoli florets
02 - 1 cup cauliflower florets
03 - 1 cup cherry tomatoes
04 - 1 red bell pepper, sliced into strips
05 - 1 yellow bell pepper, sliced into strips
06 - 1 cup sugar snap peas
07 - 1/2 cup baby carrots, halved lengthwise
08 - 1/4 cup pitted black olives
→ Garnish
09 - 2 sprigs fresh rosemary
10 - 1/2 cup fresh flat-leaf parsley
→ Dip
11 - 3/4 cup hummus or ranch dip
# Method:
01 - Arrange flat-leaf parsley in a circular wreath shape on a large round platter or serving board.
02 - Distribute broccoli and cauliflower florets evenly around the parsley to form the wreath base.
03 - Arrange cherry tomatoes, red and yellow bell pepper strips, sugar snap peas, baby carrots, and black olives alternately over the base for a festive appearance.
04 - Tuck rosemary sprigs throughout the arrangement to resemble pine needles.
05 - Place the chosen dip in a small bowl at the center of the wreath or serve alongside.
06 - Refrigerate until ready to serve to maintain freshness.
