Tomato Zucchini Platter

• 4 medium zucchini, cut into 1/4-inch slices
• 3 medium tomatoes, cut into 1/4-inch slices
• 1/3 cup vegetable oil
• 3 tablespoons white vinegar
• 1-1/2 teaspoons lemon juice
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/2 teaspoon dried oregano
• 1/4 teaspoon coarsely ground pepper
• Pitted ripe olives

1. Place 1 in. of water and zucchini in a large skillet; bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until crisp-tender. Drain and pat dry. Arrange zucchini and tomatoes in alternating circles on a serving platter.
2. In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, sugar, salt, mustard, oregano and pepper; shake well. Drizzle over zucchini and tomatoes. Cover and refrigerate for at least 2 hours. Place olives in center of vegetables.

zucchini, tomatoes, vegetable oil, white vinegar, lemon juice, sugar, salt, ground mustard, oregano, ground pepper, olives

Taken from www.tasteofhome.com/recipes/tomato-zucchini-platter/ (may not work)