A traditional Italian appetizer turned into an entree. Cooking and preparation time: 10 minutes. Marinating time: 6 hours or overnight. Serves 6. 1 med. zucchini, cut into 1/2 inch thick slices 2 c. cherry tomatoes, halved 1/2 of a 6 oz. can pitted ripe olives, drained 3/4 oz. env. garlic and herbs or Italian dry salad dressing mix Small romaine leaves 4 oz. thinly sliced prosciutto 5 oz. sliced cooked turkey, cut into bite size strips 6 round slices (about 5 oz.) Colby cheese, halved 3 round slices (about 4 oz.) provolone cheese, quartered

In a large covered saucepan, cook cauliflower in a small amount of boiling water for 2 minutes. Add zucchini and continue cooking about 2 minutes more or until vegetables are nearly tender. Drain and cool slightly. Place the cauliflower, zucchini, tomatoes and olives in a plastic bag. Place bag in a bowl. Prepare salad dressing mix according to package directions. Pour dressing over vegetables. Close bag and marinate in the refrigerator for 6 hours or overnight, turning bag occasionally. For salads, line 6 salad plates with romaine leaves. Roll up each slice of prosciutto jelly roll style. Drain vegetables, reserving dressing. Arrange the prosciutto, vegetables, turkey and Colby and provolone cheeses on top of romaine. Serve reserved dressing separately.