Vegetable Antipasto

Ingredients: Quantity depends on number of guests.       
Lettuce, Green Pepper, Carrots, Cherry Tomatoes, Celery,
Cauliflower, Cucumbers,  Broccoli, Mushrooms, Zucchini,
Green Olives, Radishes, Olives, etc.                                      
                
Directions:

Wash all vegetable carefully.  
Peel the carrots and cucumbers.
Slice cucumber, zucchini and mushrooms.  
Slice green pepper into rounds.
Break up cauliflower and broccoli into bite-sized pieces.
Curl carrots with a potato peeler, and hold in place with a
toothpick.  Chill in ice water.  
Or Cut carrots carefully into small sticks
for easy hand-holding.
Trim the celery for easy hand-holding.
Cut the ends off the radishes.  Then cut tic-tac-toe pattern
on one side, but do not cut all the way through.
Spread out lettuce leaves on round platter.  
Use 2 platters for a big party.
Arrange the small pieces of raw vegetables in a colorful
design around the plate.  
Any pretty design you like.
Arrange curly parsley around as a border.
Provide toothpicks on the side, or stick them in yourself.
Serve with a small bowl of
Russian Dressing on one side of
platter, and a small bowl of  
Onion Dip
on the other side.  
On a separate plate, arrange
Whole Wheat Bread Sticks and/or Crackers.
For a Fancy Centerpiece:
Cut ends off an eggplant so it stands upright.
Using toothpicks, arrange the softer vegetable                
pieces in a colorful design, until the eggplant
is completely covered.
Place in center of lettuce-lined platter, and surround with
other vegetables like carrots, celery stalks, and
cauliflower-ettes, which are too firm to put on the eggplant.