1 med. head cauliflower, cut into flowerets
4 med. zucchini, halved & sliced (1 1/4 lb.)
1 c. cherry tomatoes
1/2 c. green pepper, chopped
3/4 c. white vinegar
1/2 c. salad oil
1/4 c. sugar
1 tsp. dried basil
1 tsp. salt
1/8 tsp. pepper
1 sm. head lettuce, torn

In a large saucepan, cook cauliflower, covered in a small amount of boiling water for 8 minutes. Stir in zucchini. Cook 8 minutes more or until vegetables are tender. Drain. In a bowl combine cooked vegetables, cherry tomatoes and green pepper. In a screw-top jar combine vinegar, salad oil, sugar, basil, salt and pepper. Cover and shake well. Pour over vegetable mixture. Cover and refrigerate overnight, or up to 3 days. To serve, toss with lettuce.