Crisp raw vegetables take the place of the usual tortilla chips in this quick-to-fix version of a popular appetizer.

4 c. assorted crisp raw vegetables (suggestions follows)
2 c. (8 oz.) shredded Jack or Cheddar cheese
2 to 3 tbsp. canned diced green chilies
2 to 3 tbsp. sliced ripe olives

Arrange vegetable pieces on a heat-proof platter. Sprinkle evenly with cheese, chiles, and olives. Broil 4 to 6 inches below heat until cheese is melted, 5 to 7 minutes. Makes 6 servings.

ASSORTED VEGETABLES:

Choose 2 or more from the following:

Carrot or celery sticks
Zucchini or crookneck squash slices
Green or red bell pepper strips
Jicama or turnip sticks

Cut vegetables thick enough to scoop up cheese.