1 lb. broccoli
1 lb. cauliflower
1 lb. carrots
1 lb. green pepper
1/3 c. olive oil
2 tbsp. cider vinegar
2 tsp. lemon juice
2-3 tbsp. chopped parsley
1 tsp. thyme
1-2 tsp. garlic powder
1 tsp. onion powder (optional)
1/2 tsp. tamari
1/8 - 1/4 tsp. black pepper
1/4 c. chopped black olives
12-16 oz. dry spinach or whole wheat noodles with water to boil

Place noodles in water and boil until al dente. Over these boiling noodles, steam the vegetables in steamer racks. Steam vegetables about 20 minutes or until tender. Place steamed vegetables in large serving bowl. Drain noodles and add to vegetables.

Combine rest of ingredients to make marinade and pour over vegetables and noodles. Mix well. Can be served hot or marinate 1-3 days in refrigerator and serve cold. Often best the next day. 111 calories per 5 ounce serving.