MARINATED VEGETABLES

"Get the veggies precut in a package or from the salad bar and make them special with jazzed-up bottled dressing and a sprinkling of black olives."

1 1/2 pounds assorted, trimmed fresh vegetables, such as mini peeled carrots and broccoli and cauliflower florets (about 6 cups)
1/3 cup bottled olive-oil-and-vinegar salad dressing (such as Newman's Own)
1/4 teaspoon crushed red pepper flakes
1 scallion, sliced
1/4 cup pitted Greek olives, halved

Over high heat bring large pot of salted water to a boil. Add vegetables; cook until just tender, 4-5 minutes. Drain.

In serving bowl combine dressing with pepper flakes; add warm vegetables. Let stand 5 minutes to allow vegetables to absorb dressing mixture.

Stir in scallions and olives; serve.

Makes 6 servings
Source: Woman's World magazine, April 10, 2001