Traditionally part of Italian Antipasti, these are also good as a “healthy” cocktail nibble or over lettuce for a salad.

Ingredients:

• 1/2 c olive oil
• 2 tsp salt
• 1 tsp freshly ground black pepper
• Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes)

Directions:

1. Stir the oil, salt, and pepper in a small bowl to blend.
2. Arrange the vegetables on a platter.
3. Serve the vegetables with the dip.

Source:    A Tasty Tour of Italy – VPWL April 2015