Bring a medium pot of salted water to a boil over high heat.

Prepare a large bowl of ice water near the stove.

Blanch the broccolini in boiling water for 1 minute. Transfer to the ice water bath using a slotted spoon.

Cool the broccolini in the ice bath for 2 minutes, then drain on a towel and set aside.

Blanch the cauliflower florets in boiling water for 3 minutes. Cool in the ice water and drain as with the broccolini.

Cut each prosciutto slice in half lengthwise.

Create small bundles of fennel slices and wrap each bundle with prosciutto, leaving the fennel extending out the ends.

Bundle together two strips of orange bell pepper and two strips of red bell pepper, then wrap them with prosciutto.

Wrap prosciutto strips around the stalks of broccolini and the stem ends of the cauliflower florets.

Using a vegetable peeler, shave Parmesan cheese onto a large platter or individual serving plates.

Arrange the vegetable bundles artfully over the Parmesan cheese shavings.

Drizzle Meyer lemon olive oil evenly over the bundles before serving.