Vegetable Turkey on the Round Platter



Two-in-one: a creative appetizer and a great center piece

Ingredients
Kale
Green peas, celery, and or asparagus
Baby carrots
Sweet pepper: red, yellow, and orange
Cucumber
Yellow zucchini
Cherry tomatoes
and a Big Round platter

Instructions
Start by arranging kale on the edges of the platter for the tales feathers. Work your way into the inside of the platter by adding celery/snow peas/asparagus and baby carrots for the tale coverts. Cut a half of yellow zucchini and slice the back off to make sure it stays in place as a head. Slice sweet pepper and use it as body feathers, cherry tomatoes – as caruncles, and a sliced cucumber – for the breast feathers. Use celery sticks to make turkey feet. Add details – a piece of pepper a beak and a longer one – for the snood, olives – for eyes (we just used more celery)

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