Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 sm Head cauliflower, cut into
-florets
2 md Carrots, sliced 1/4" thick
2 oz Green beans, ends trimmed
2 oz Yellow wax beans, ends
-trimmed
1 sm Zucchini, sliced 1/4" thick
1 sm Yellow squash, sliced 1/4"
-thick
4 oz Medium button mushrooms
1 sm Red bell pepper, sliced
6 oz Feta cheese, cut into cubes
1/4 c Kalamata or ripe olives
1/3 c Olive oil
2 tb Red wine vinegar
2 Garlic cloves, minced
1 tb Minced fresh oregano
-OR
1 ts Dried oregano
1 ts Fennel seeds, crushed
1/2 ts Mustard seed
Salt to taste
Pepper to taste
Curly endive/lettuce leaves

Place cauliflower florets, carrots, green beans and wax beans in a
1-quart casserole; cover with lid or vented plastic wrap. Stirring
midway through cooking, microwave on high 4 minutes, or until
vegetables are crisp-tender. Plunge into cold water to cool.

Place cooked vegetables with zucchini, yellow squash, mushrooms, bell
pepper, cheese and olives in a 1-gallon zip-locking storage bag.

Combine oil, vinegar, garlic, oregano, fennel seed, mustard seed,
salt and pepper; pour over vegetables and cheese in bag. Seal and
shake to coat vegetables with marinade.

Refrigerate 8 hours or overnight, shaking bag every 2-3 hours. Drain
well. Arrange endive on serving platter; arrange vegetables and
cheese on top.

Nutrient data per serving: 240 calories; 6 grams protein; 19 grams
fat (71% total calories); 10 grams carbohydrates; 3 grams dietary
fiber; 25 milligrams cholesterol; 559 milligrams sodium.
Submitted By MICHAEL ORCHEKOWSKI On 08-07-95

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