1 lb. carrots, cut into slices
1 med. cauliflower, cut into florets
2 med. zucchini, sliced
2-3 tbsp. water
1 c. olive oil
1 c. red wine vinegar
3 cloves garlic
1/2 tsp. salt
1/2 c. Parmesan cheese
1 tsp. pepper
1 tsp. basil

Place carrots in casserole, add water and cover. Microwave 7 to 8 minutes or until tender. Place cauliflower in large casserole. Microwave on High for 4 to 7 minutes. Add carrots and raw zucchini and set aside.

In a small bowl, combine oil, vinegar, garlic, cheese, salt, pepper and basil. Pour over vegetables and toss to coat. Cover and let stand for several hours or overnight in refrigerator.