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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Number of Servings: 12 |
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Directions: Cut green beans into 2-inch pieces.
In a large saucepan, bring 4 inches of water to a boil.
Add carrots, beans and snap peas; cook for 4 minutes; Drain and rinse in cold water.
Place in a bowl; add zucchini, summer squash, onions, red pepper and olives.
In a jar with a tight-fitting lid, combine oil, lemon juice, vinegar, parsley, sugar, garlic, salt and pepper; shake well.
Pour over vegetable mixture and toss to coat.
Refrigerate for up to 1 ho
ur.
Just before serving, sprinkle with Parmesan cheese.
Yield: 12 servings.
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