cauliflower or peppers. Use whatever fresh vegetables look really good. Since the vegetables are steamed, they retain more of their nutrients and a bit of crunch. 1 tablespoon(s) extra-virgin olive oil
1 clove(s) garlic, minced
1/2 teaspoon(s) freshly grated lemon zest
2 pounds new potatoes, use red-skinned, and/or yellow or purple fingerlings well-scrubbed and cut into quarters or eighths
8 ounces small young carrots, sliced
8 ounces fresh green beans, ends removed, cut into 1-inch lengths
2 small zucchini, cut into 1/2-inch chunks
1 crookneck or yellow squash, cut into 1/2-inch chunks
1 bunch scallions, chopped
small sweet cherry tomatoes or vine ripe tomatoes cut in wedges
sliced black olives (optional)
1/4 cup red-wine vinegar, diluted with 1 tablespoon water
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
a teaspoon or so of your favorite fresh herbs like basil or parsley
Directions
1. Combine oil, garlic and lemon zest in a measuring cup; set aside.
2. Arrange potatoes in a steamer basket. Add carrots on top of potatoes and steam for 8 minutes.
3. Add beans, zucchini and summer squash, (and/or other vegetables) and steam just until tender-crisp, 3 to 5 minutes longer.
Do not overcook. You don't want your vegetables to be mushy, you want them to still have some snap. Lift out steamer and transfer vegetables to a large bowl.
4. Add scallions and tomatoes and splash vegetables with 2 tablespoons of the vinegar mixture. Toss gently, and let sit until cooled, about 15 minutes.
Combine remaining vinegar mixture with oil mixture and drizzle over salad. Season with salt and pepper and serve on lettuce leaves.