Vegetable Antipasto Salad Recipe

• 1 clove garlic, chopped
• 1/4 c. fresh lemon juice
• 1 tbsp. extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 sm. carrots, peeled and thinly sliced on the diagonal
• 1 sm. zucchini, peeled and sliced on the diagonal into matchstick strips
• 1/4 pound broccoli florets
• 6 tiny red potatoes, quartered
• 1/4 pound fresh green beans
• 1/2 red onion, cut into rings
• 6 plum tomatoes, quartered

1. In a covered jar, combine garlic, lemon juice, extra virgin olive oil, salt and pepper.
2. Set aside.
3. In a steamer over boiling water, steam vegetables, one type at a time, just till crisp-tender: carrots, zucchini and broccoli about 2 min each; potatoes and green beans about 6-10 min each.
4. As each vegetable is cooked, remove t a 13 x 9 x 2 inch glass casserole dish.
5. Tuck onion rings and tomatoes among vegetables as garnish.
6. Refrigerateat least 3 hrs.
7. Just before serving, toss with dressing.
8. Makes 8 servings.

clove garlic, lemon juice, extra virgin olive oil, salt, black pepper, carrots, zucchini, broccoli florets, red potatoes, green beans, red onion, tomatoes

Taken from cookeatshare.com/recipes/vegetable-antipasto-salad-30709 (may not work)