Wash all vegetables thoroughly under cool running water. Pat dry with paper towels.

Slice cucumbers into thin rounds, bell peppers into strips, celery into sticks, and radishes into thin slices. Cut cauliflower and broccoli into bite-sized florets. Peel carrots if desired.

Place a small bowl of ranch dip in the center of your tray for the bunny’s face. Surround the bowl with a ring of cauliflower florets to create a fluffy bunny face outline.

Use black olives for eyes (press gently into the dip), one olive for the nose, and two baby carrot pieces for teeth just below the dip bowl. Add sliced radishes or cherry tomatoes for rosy cheeks.

On each side of the bunny face, create tall ears using rows of baby carrots for the outer edge. Line the inside with red bell pepper strips and a few radish slices for pink ear centers. Secure with toothpicks if needed.

Below the face, create the bunny’s body with overlapping cucumber rounds. Add broccoli florets and snap peas around the body for extra green and texture. Place small clusters of baby carrots or celery sticks on each side for paws.

Fill in any gaps with grape tomatoes, yellow bell pepper strips, and extra radish slices. Scatter parsley sprigs around the edges for garnish.

Step back and check your bunny—adjust features as needed. Pat veggies dry again if they slide, and add more colorful veggies if desired.

Serve immediately at room temperature, or cover tightly with plastic wrap and refrigerate for up to 4 hours. Add fresh parsley or extra dip just before serving.