Prep Time: 20 min
Cook Time: N/A
Total Time: 20 min
Servings: 6
  • Raw vegetables (celery, zucchini, cucumbers, sweet peppers, fennel, small carrots and radishes)
  • Crusty bread
  • Assorted olives
  • Filippo Berio Organic Extra Virgin Olive Oil
      • Cut celery, zucchini and cucumbers into sticks. Slice red, yellow and orange peppers into thick slices. Cut fennel into chunks. Tuck vegetables attractively into serving bowl or platter.
      • Arrange chunks of bread and olives in separate bowls. Pour some olive oil into small bowl as a dipping oil.



      • For a pretty arrangement, use celery hearts with small stalks and leaves attached. Look for orange and purple carrots; peel, leaving green tops attached.
      • You may want to leave salt and pepper shakers on the table as well.
      • To make this recipe grain and gluten-free, omit chunks of bread for serving.

      Recipe provided by Chef Mary Ann Esposito



    30 Mins or Less

    Ingredient: Vegetables

    Cooking Method: No Cook

    World Cuisine: Italian

    Product: Organic

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