1 clove garlic, minced
1/4 c. fresh lemon juice
1 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. black pepper
4 sm. carrots, peeled and thinly sliced on the diagonal
1 sm. zucchini, peeled and sliced on the diagonal into matchstick strips
1/4 lb. broccoli florets
6 tiny red potatoes, quartered
1/4 lb. fresh green beans
1/2 red onion, cut into rings
6 plum tomatoes, quartered

In a covered jar, combine garlic, lemon juice, olive oil, salt and pepper. Set aside.

In a steamer over boiling water, steam vegetables, one type at a time, just until crisp-tender: carrots, zucchini and broccoli about 2 minutes each; potatoes and green beans about 6-10 minutes each. As each vegetable is cooked, remove t a 13 x 9 x 2 inch glass casserole dish.

Tuck onion rings and tomatoes among vegetables as garnish. Chill at least 3 hours. Just before serving, toss with dressing. Makes 8 servings.