Stir to coat the vegetables. Let stand for 30 minutes. Line a salad bowl with lettuce leaves. Mound the marinated vegetables in the center and serve. Makes 6 servings.

Stir to coat the vegetables. Let stand for 30 minutes. Line a salad bowl with lettuce leaves. Mound the marinated vegetables in the center and serve. Makes 6 servings.

Combine chopped vegetables and basil in a serving bowl. Drizzle with the juice from the limes and the olive oil. Add salt to taste and pepper. Toss gently and serve. Serves 6.

Core, seed and chop the bell peppers into ¾-inch pieces. Peel the cucumbers, if desired, cut in half and remove the seeds; chop into ¾-inch pieces. Chop the tomatillos and tomatoes into ¾-inch ...

To begin this summer garden pasta salad recipe, first you will need to gather the ingredients. For the salad you will want fusilli pasta, zucchini, olive oil, salt and pepper, cherry tomatoes ...

1. Preheat the grill on medium-high heat (about 450 degrees). 2. Mix ½ cup of olive oil, lemon juice, coriander, chili powder ...

You'll also never look at a traditional flower garden in quite the same way again. Creative Vegetable Gardening , by Joy Larkcom, will be published by Mitchell Beazley next month, £18.99 ...

Stir to coat the vegetables. Let stand for 30 minutes. Line a salad bowl with lettuce leaves. Mound the marinated vegetables in the center and serve. Makes 6 servings.