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