Ingredients
16
fresh baby carrots
1
medium yellow bell pepper
1
medium cucumber, seeded if desired, cut into 1-inch chunks
8
cherry tomatoes
8
fresh broccoli florets
8
fresh cauliflower florets
8
(10-inch) bamboo skewers
Preparation
Bring about 1 cup water to a boil in small saucepan. Add carrots; cook 5 minutes. Drain; rinse with cold water until cool.
Meanwhile, remove core and cut off small slice from bottom of bell pepper. Make cut down one side; open and remove seeds. Flatten bell pepper. With 1-inch star-shaped cookie cutter, cut 8 star shapes from pepper.
Alternately thread carrots and remaining vegetables onto skewers. Top pointed end of each skewer with bell pepper star. If desired, serve with favorite dip.
