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Quick Skull & Bones Veggie Tray: Easy Halloween DIY

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A spooky and fun Halloween veggie tray featuring a carved bell pepper skull and veggie ‘bones’. This quick, no-cook appetizer comes together in under 25 minutes and is perfect for parties, school events, or family snacking.

Ingredients

Scale
  • 1 large red or orange bell pepper
  • 2 medium zucchini or yellow squash
  • 6–8 mozzarella string cheese sticks
  • 1 cup cherry tomatoes
  • 1 large cucumber
  • 1 cup baby carrots
  • 1/2 cup black olives, pitted
  • 1 cup ranch dressing or your favorite veggie dip
  • Fresh parsley or dill (optional, for garnish)
  • Salt and pepper to taste

Instructions

  1. Prepare the skull: Wash the bell pepper. Cut off the top quarter (stem end) and set aside. Scoop out seeds and membranes. Using a sharp knife, carve two small triangles for eyes, a small triangle for a nose, and a jagged line for a mouth. If you make a mistake, flip the pepper and use the back as the face.
  2. Create the bones: Wash zucchini or yellow squash and slice into 1/4-inch rounds. Cut mozzarella string cheese sticks in half crosswise. For a more realistic bone look, notch the ends of the cheese sticks with a small knife.
  3. Prepare other veggies: Slice cucumber into rounds or half-moons. Leave baby carrots whole or cut into 3-inch sticks. Rinse cherry tomatoes and black olives. Pat all vegetables dry with a paper towel.
  4. Assemble the skeleton: Place a large black platter on a flat surface. Position the bell pepper skull in the center or slightly off-center. Arrange zucchini rounds and mozzarella cheese halves in two rows extending from the bottom of the skull to form ‘ribs’. Place cucumber slices and baby carrots around the ribs. Scatter cherry tomatoes and black olives around the edges. If the skull is unstable, cut a small flat spot on the bottom of the pepper.
  5. Add the dip: Pour ranch dressing or veggie dip into a small bowl. Place the bowl near the skull, such as where the skeleton’s ‘heart’ would be, or off to the side.
  6. Final touches: Sprinkle fresh parsley or dill over the tray for color. Add a pinch of salt and pepper over the vegetables if desired. Adjust the skull’s mouth cut until it looks like it’s grinning.

Notes

Pick a round, squat bell pepper for the best skull shape. A dull knife will crush the pepper, so keep your knife sharp. Don’t worry about perfect symmetry—a slightly lopsided skeleton looks more authentic. Use a small dab of dip on the bottom of the pepper to keep it from sliding. You can prep the vegetables and carve the skull up to 24 hours in advance; assemble 30 minutes before serving. For a vegan version, replace mozzarella with vegan cheese sticks or extra zucchini, and use a dairy-free dip.

Nutrition

Keywords: Halloween veggie tray, skull and bones, spooky snack, healthy Halloween, vegetable platter, party appetizer, no-cook recipe

Find it online: https://willarecipes.com/quick-skull-and-bones-veggie-tray-easy-halloween-diy/