Instructions: Makes 10 servings. VEGAN

This cooked vegetable salad becomes a meal when accompanied by crusty bread spread with soft Greek cheese.

Bring a large pot of water to a boil. Add beets, potatoes and carrots. Boil for 10 minutes; add endive. Continue to boil for 10 to 1 5 minutes; add zucchini. Reduce heat and simmer for another 10 to 15 minutes. Remove endive with slotted spoon and spread on large serving platter. Remove remaining vegetables and place on top of endive or chard. Scatter olives and capers over vegetables.

In small bowl, whisk together vinegar and salt with a little warm water. While whisking, add oil in slow stream; mix until oil is well incorporated. Pour over salad and serve warm or cold.

Makes 10 servings.

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