Wash and thoroughly dry the vegetables. Cut carrots into 3–4-inch (8–10 cm) sticks, slice cucumber into 1/4-inch (6 mm) rounds and trim broccoli stems short.

Reserve a 2–3-inch (5–8 cm) bottom section of the red pepper for the head; remove seeds and ribs. Cut a small yellow pepper triangle for the beak and a narrow red strip for the wattle. Slice the remaining peppers into strips.

Place an empty 4-inch (10 cm) dip bowl toward the front of a 16-inch (40 cm) round platter. Fan the carrot sticks in a semicircle behind it, pointing outward and keeping them inside the platter edge.

Arrange red and yellow pepper strips in a band inside the carrots, leaving the carrot tips visible.

Overlap cucumber rounds in an inner band and fill the gap between the cucumber and bowl with a shallow layer of broccoli.

Fill the bowl with chilled thick herb dip. Stand the pepper head inside the back of the bowl, supported by the rim; trim its base flatter or shorten it if unstable.

Dry the face and attach two small olive pieces for eyes, the yellow pepper beak and red wattle using tiny dots of thick dip. Optional small dots of dip can form the whites of the eyes. Serve promptly without toothpicks.