Recipe by Lori Ross

1 cup of each of the following vegetables:

Zucchini

Cucumbers

Scallions

Celery

Carrots

Radishes

Cruet of olive oil

Cruet of red wine or balsamic vinegar

Salt

Pepper/peppermill

¼ cup mustard

¼ cup of fresh herbs (one or several) such as Thyme, Rosemary, Mint

1/8 cup minced fresh garlic

Prepare a platter of fresh tasty vegetables, cut into strips or pieces. Set cruets of olive oil and vinegar on the table, along with salt, pepper, fresh herbs like thyme, rosemary, mint, Dijon mustard and minced garlic. Give your guests small bowls in which to mix up a sauce with the olive oil and vinegar, seasoning to taste. They then dip their veggies in their sauce and eat.