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Ingredients

Serves 12

• 1 pound carrots in assorted varieties, such as regular, yellow, and Thumbelina, peeled (quarter if large)
• 8 ounces radishes (about 8)
• 1/2 head cauliflower, cut into small florets
• 1/2 head Romanesca cauliflower (pale-green cauliflower) or broccoli, cut into small florets
• 1 fennel bulb, trimmed and cut lengthwise into 1/4-inch-thick strips
• 8 ounces haricots verts, trimmed
• 2 yellow or red bell peppers, cut into strips
• 6 thin scallions
• 2 Belgian endives
• 1/2 lemon
• 1/3 cup flaked sea salt or coarse salt
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh thyme
• 1/4 cup extra-virgin olive oil

Description

Italian-style Crudites, Called Pinzimonio, Are Light And Fun. Guests Dip Vegetables In Olive Oil, Then Sprinkle Them With Seasoned Salt.

Martha Stewart