1 1/2 lb. sm. zucchini thinly sliced
1 sm. onion thinly sliced
4 oz. mushrooms thinly sliced
4 plum tomatoes thinly sliced
6 tbsp. olive oil
1 clove garlic
Pepper to taste
2 tbsp. white wine vinegar
1 tsp. salt
1/4 tsp. sugar
1/4 c. finely minced parsley

Combine vegetables in large bowl. Spin dressing in blender until slightly opaque. Pour over salad, toss and let stand at room temperature 1 hour before serving.