8 oz. green beans
3 sm. zucchini, cut into 1/2 inch slices
1 sm. cauliflower, separated
1/2 c. olive or veg. oil
1/4 c. lemon juice
Cherry tomatoes, cut in half
Lettuce leaves
1 tsp. salt
1/2 tsp. sugar
1/2 tsp. dried oregano leaves
1 clove garlic, finely chopped
1 sm. onion, sliced and separated into rings
Ripe olives

Heat 1 inch salted water to boiling in 3 quart saucepan. Add beans; cover and simmer 5 minutes. Add zucchini and cauliflower. Heat to boiling; reduce heat. Cover and cook just until tender, about 5 minutes. Drain. Place vegetables in shallow glass or plastic dish.

Mix oil, lemon juice, salt, sugar, oregano and garlic; pour over vegetables. Cover and refrigerate, spooning marinade over vegetables occasionally, at least 2 hours. Remove vegetables to lettuce with slotted spoon. Garnish with onion rings, top with cherry tomatoes and olives.