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.                                      

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.