Vegetable Still Life With Sauce
|Assorted vegetables||2 Pound (Rinsed Or Scrubbed Such As Baby Carrots With Tops; Inner Celery Stalks With Leaves; Baby Bok Choy, Whole Or Cut Into Halves Lengthwise; Radishes With Tops; Fennel, Sliced Lengthwise; European Cucumber, Sliced 2 Small Green Peppers)|
|Green herb sauce||1 Cup (16 tbs)|
Remove all but the prettiest leaves on vegetables with tops.
If made ahead, wrap damp vegetables (including tops) in paper towels, then enclose in a plastic bag and chill up to 4 hours.
Cut bell peppers in half crosswise.
From each cut side, slice off pieces of pepper until you have a cup about 1 inch deep.
Cut out and discard seeds from stem end.
Rinse peppers; if prepared ahead, put in bag with other vegetables.
Fill pepper cups equally with sauce; set 1 on each plate.
Arrange assorted vegetables around sauce for dipping.