12 mini sweet bell peppers, red,yellow,orange
1 head broccoli, cut into long florets
1 carrot, sliced with wavy knife if desired
1 yellow squash, 1/4" slices
1 zuchini squash, 1/4" slice for flowers.or very thin for centers
several leaves of red cabbage
scallions, as many as desired
I put all flowers on skewers covered with floral tape just up to the flower part.I built up a few layers of tape under the flower to prevent sliding,but you can use a slice of carrot to prevent this.(I plan on experimenting with skewers dyed with green juice when I have time).if making for children, you may want to use lollipop sticks or drink stirrers, in place of skewers.
1.cut flower shape from yellow squash. add carrot center.
2.for tulips use, mini sweet peppers,cut zig-zag shape, remove any seeds,fill with shreds of purple cabbage. leave some small peppers whole,like buds.use cut part as small flower.
3.cut root off scallion,make several lengthwise cuts in that end about one inch long,place in ice water to “bloom”.
4.cut flowers of purple cabbage with centers of carrot and squash.
5.arrange in pretty cup, container, or plant some in wheat grass. of course you can use any veggie combo. the classic radish rose would look good.I kept this simple.
6.use broccoli florets to fill in.
serve with a favorite dip.
note:all cutters were from wilton and can be found in the cake decorating department of craft or large department stores,they are fondant cutters, sold in sets of 3 sizes.