1 lb. roast beef (from deli)
1 zucchini (cucumber if unavailable), sliced (I peel mine.)
2 or 3 cherry tomatoes, sliced
1 bunch green onions, chopped
1 carton fresh mushrooms, sliced
1 red sweet pepper (I use hot chili pepper.)
Bibb lettuce
3 or 4 eggs, boiled & quartered

MARINADE:

1/2 c. salad oil (olive, not Progresso or peanut oil)
1/3 c. red wine vinegar
Oregano (to taste)

Cut meat into 1 x 3-inch strips and roll in thirds. Marinate all ingredients, except egg and Bibb lettuce, overnight. When ready to serve, place lettuce on bottom of platter and arrange marinated ingredients on lettuce.

Note: Snow peas and black olives add a lot to this dish, or add bean sprouts, if desired. Before placing eggs on top, pour marinade over dish. If you substitute Italian roast beef (which has spices added), your dish will be outstanding. Slice pepper in thin circles.

This is a complete meal. Place large platter in middle of table and have it moved from plate to plate (too clumsy to pass).