Greek Appetizer Salad
|Green beans||8 Ounce|
|Zucchini||3 Small, cut into 1/2-inch slices|
|Cauliflower||1 Small, separated into flowerets|
|Olive oil/Vegetable oil||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Dried oregano leaves||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), finely chopped|
|Onion||1 Small, sliced and separated into rings|
|Cherry tomatoes||4 , cut into halves|
Heat 1 inch salted water ( 1/2 teaspoon salt to 1 cup water) to boiling in 3-quart saucepan.
Add beans; cover and simmer 5 minutes.
Add zucchini and cauliflower.
Heat to boiling; reduce heat.
Cover and cook just until tender, about 5 minutes.
Place vegetables in shallow glass or plastic dish.
Mix oil, lemon juice, salt, sugar, oregano and garlic; pour over vegetables.
Cover and refrigerate, spooning marinade over vegetables occasionally, at least 2 hours.
Remove vegetables to lettuce-lined plates with slotted spoon; top with onion rings.
Garnish with cherry tomatoes and olives.