Warm vegetable salad

 
                            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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