Servings: Makes 4 to 6. Preparation time: About 20 minutes. Cooking time: About 2 minutes. Chilling time: About 3 hours or overnight.

3/4 c. olive oil
1/4 c. wine vinegar
2 cloves garlic, minced
1 tsp. salt
1 tsp. dried oregano
1 tsp. ground pepper
1 lemon, thinly sliced
2 carrots, peeled and cut into 3 inch sticks
1 green pepper, cut into rings
24 fresh green beans, trimmed and cut
2 c. broccoli flowerets
2 c. diagonally sliced celery, 1 inch pieces
2 bunches green onions, cut into 3 inch lengths

In 4 or 6 quart pressure cooker, combine oil, vinegar, garlic, salt, oregano, and pepper. Spread lemon slices over bottom of cooker. Layer vegetables over lemon slices. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook at 15 pounds pressure 2 minutes. Cool pressure cooker at once. Do not attempt to remove cover until pressure is completely reduced. Remove vegetables to 13 x 9 inch baking dish. (If necessary repeat cooking procedure until all vegetables are cooked.) Discard lemon slices and pour marinade over vegetables. Cover and refrigerate several hours or overnight.