Perfect addition to a charcuterie board and served alongside sandwiches and inside pita pockets. ½ Fennel bulb – cut into thin slice – separate slices ½ bell pepper – sliced 10 baby carrots sliced lengthwise into fours ½ LB of pearl onions – blanched in hot water to remove skins ½ large zucchini cut into 2 ½” matchsticks 2 cups of cauliflower florets 7-8 radishes – cut into quarters ¼ LB of green beans cut into 1 ½” lengths…
