# What you need:
→ 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 - ½ cup baby carrots, halved lengthwise
08 - ¼ cup pitted black olives
→ Garnish
09 - 2 sprigs fresh rosemary
10 - ½ cup fresh flat-leaf parsley
→ Dip
11 - ¾ cup hummus or ranch dip
# How to make it:
01 - Arrange a layer of fresh flat-leaf parsley in a circular wreath shape on a large platter or round board.
02 - Evenly distribute broccoli and cauliflower florets around the parsley, forming the foundation of the wreath.
03 - Layer cherry tomatoes, bell pepper strips, sugar snap peas, baby carrots, and black olives attractively over the florets, alternating colors for a festive appearance.
04 - Tuck rosemary sprigs among the vegetables to mimic pine needles and enhance the wreath’s festive look.
05 - Place the hummus or ranch dip in a small bowl at the center of the wreath or serve it on the side.
06 - Refrigerate the assembled wreath until ready to serve to maintain freshness.
