6 med. carrots, diagonally sliced into 1/4-inch pieces
1 med. zucchini, cut into 2-inch julienne strips
1 med. red onion, thinly sliced and slices halved
1/4 c. chopped red or green pepper
1 tbsp. chopped parsley
Herbed Salad Dressing (recipe follows)

In large saucepan on range-top, cook carrots, covered, in boiling salted water to cover 2 minutes. Add zucchini; return to boil. Cook, covered, 2 minutes longer or until vegetables are just tender. Drain; rinse with cold water and drain again.

Transfer vegetables to bowl. Add onion, red pepper and parsley. Toss with Herbed Salad Dressing. Cover and refrigerate several hours or overnight.

HERBED SALAD DRESSING:

1/4 c. olive or vegetable oil
1/4 c. vinegar
2 tbsp. grated Parmesan cheese (optional)
1/4 tsp. dried oregano, crushed
1/4 tsp. dried basil, crushed
1/8 tsp. salt

In screw-top jar, combine all ingredients. Cover and shake well. Makes 1/2 cup.