*  Exported from  MasterCook  *

                           Warm Vegetable Salad

Recipe By     : Birgitt Lopez via So. Living 7/95
Serving Size  : 12   Preparation Time :0:30
Categories    : Salads                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  lb            carrots -- scraped and cubed
   1      cup           water
     1/2  lb            yellow squash -- sliced
     1/2  lb            zucchini -- sliced
     1/4  cup           olive oil
   1      clove         garlic -- minced
   2 1/2  tablespoons   fresh basil -- chopped
     1/2  teaspoon      salt
     1/2  teaspoon      pepper -- freshly ground
     1/8  teaspoon      sugar
   2      tablespoons   red wine vinegar
   1      pint          cherry tomatoes (small)
                        Lettuce leaves

Combine carrots and water in large saucepan.  Bring to a boil; cover and cook
5 min.  Add yellow squash and zucchini; re-cover and cook 3 min or until
vegetable are crisp-tender.  Drain and keep warm.
Combine olive oil and next five ingredients in a small saucepan; cook over
low heat 4 min.  Stir in vinegar.

Pour olive oil mixture over vegetables; add cherry tomoatoes and toss gently.
 Serve immediately.

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