# Components:
→ 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 black olives, pitted
→ 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 fresh flat-leaf parsley in a circular wreath shape on a large platter or round serving board.
02 - Distribute broccoli and cauliflower florets evenly around the parsley wreath, creating a full base layer.
03 - Layer cherry tomatoes, red and yellow bell pepper strips, sugar snap peas, baby carrots, and black olives attractively over the florets, alternating colors for festive visual appeal.
04 - Tuck fresh rosemary sprigs among the vegetables to resemble pine needles on the wreath.
05 - Place hummus or ranch dip in a small bowl at the center of the wreath or serve on the side as preferred.
06 - Refrigerate the assembled wreath until ready to serve, keeping vegetables crisp and fresh.
