Ingredients:
1 cup thinly sliced carrots
1 cup fresh green beans, cut into 2 inch pieces
1 cup fresh sugar snap peas
1 cup thinly sliced zucchini
1 cup thinly sliced summer squash
1/2 cup thinly sliced green onions
1/2 cup chopped red bell peppers
1 (2 1/4 ounce) cans sliced ripe olives, drained
6 tablespoons olive oil
4 1/2 teaspoons lemon juice
1 tablespoon red wine vinegar or 1 tablespoon cider vinegar
1 tablespoon freshed minced parsley
1 1/2 teaspoons sugar
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup shredded parmesan cheese
Directions:
In a large saucepan, bring 4 inches of water to a boil.
Add carrots, beans, and peas; cook for 4 minutes.
Drain and rinse in cold water.
Place in a bowl; add zucchini and yellow squash, onions, red pepper and olives.
In a jar with a tight fitting lid, combine oil and next 7 ingredients; shake well.
Pour over vegetable mixture and toss to coat.
Refrigerate for up to 1 hour.
Just before serving, sprinkle with Parmesan cheese.
Servings: 12
Time preparation: 30 min.
Time total: 34 min.