1/3 c. olive or salad oil
1/4 c. red wine vinegar
3 tbsp. grated Parmesan cheese
1 tsp. minced fresh thyme or 1/4 tsp. dried thyme leaves
1/2 tsp. salt
2 lg. carrots
1 med. size yellow straightneck squash, about 10 oz.
1 med. sized zucchini, about 10 oz.
1 (9 oz.) pkg. frozen Italian green beans
1 sm. head radicchio
1/4 c. toasted pine nuts (pignoli); optional

About 3 hours before serving or early in day:

1. In large bowl, with wire whisk or fork, mix olive or salad oil, vinegar, Parmesan, thyme, and salt.

2. Cut carrots, yellow straightneck squash, and zucchini into 3 x 1/2 inch strips. Place vegetable in bowl with dressing. Meanwhile, prepare Italian green beans as label directs; drain. Place beans in bowl with vegetables. Cover and refrigerate vegetables at least 2 hours to blend flavors.

3. To serve, tear radicchio into bite sized pieces. Toss radicchio and pine nuts with vegetables. Makes 6 accompaniment servings.