3/4 c. chicken broth
1/4 c. lemon juice
1/4 c. olive oil (or vegetable oil)
1/2 tsp. dried oregano leaves
1/2 tsp. salt
Ground pepper to taste
1 sm. or 1/2 lg. head cauliflower, broken in florets (about 3 c.)
1/2 lb. green beans, broken in half (about 2 c.)
4 carrots, peeled, sliced 1/4" thick
2 ribs celery, sliced (about 1 c.)
1 red bell pepper, seeded & cut into strips
1/4 c. chopped parsley

In large, deep skillet or Dutch oven, combine broth, lemon juice, oil, oregano, salt and pepper over high heat, bring to boil. Add cauliflower, green beans, carrots and celery, stirring to coat with liquid; return to boil. Reduce heat to medium, cover and cook 3 to 5 minutes or until vegetables are tender crisp. Add red pepper and parsley; cook 1 minute longer. Remove from heat; transfer vegetables and cooking liquid to large bowl or container; let cool slightly. Cover and refrigerate several hours or until chilled. Serve cold or at room temperature. Makes 9 cups.