ZESTY VEGETABLE TRAY

FOR THE DRESSING:
1/3 cup vinegar
2/3 cup peanut oil
FOR THE VEGETABLES:
2 new potatoes, cooked and sliced
3 medium yellow squash, sliced*
3 hard-boiled egg, sliced
1 medium cucumber, sliced
3 medium tomatoes, sliced
salt and freshly ground pepper (to taste)
1 or 2 cloves garlic, minced
chopped fresh parsley

Combine vinegar and oil in a jar; tighten lid securely, and shake well.

Arrange vegetables in alternate rows on a tray; season with salt and pepper. Sprinkle with garlic and parsley. Pour dressing over vegetables.

*If not using young, tender squash, the squash slices can be quickly blanched in boiling water, then placed in ice water to stop the cooking.

Servings: 8
Adapted from source: Magazine Clipping