1/2 large red pepper

1 celery stalk

1 small zucchini, ends chopped off and seedy center discarded

12 green beans

1 large carrot

Marinade (optional)

6 T olive oil

2 T lemon juice

1/2 t garlic powder

Salt to taste, optional

2 green onions with tops

Slice pepper into 1/4 inch strips. Cut strips into 2 1/2 inch lengths. Set aside in bowl of ice water. Cut celery stalks and zucchini into strips like the pepper. Steam the zucchini in covered casserole in microwave on high setting with 1 t water until barely tender, about 3-5 minutes, or steam in pan for 3-5 minutes. Cut green beans and carrots into strips to match other vegetables. Steam each until tender and add to ice water. Drain all vegetables and pat dry with paper towel. Make marinade by combining all marinade ingredients

(except green onion tops) Toss marinade with veges and marinate several hours at room temperature. Trim tops from green onions. Cut down middle of green onion top. Place the onion leaf on work surface, on top of it, arrange a variety of the veges to make a bundle. Wrap the bundle with the onion leaf, tying carefully, or just wrap around the veges. Place bundles on platter, pour any excess marinade over top of bundles and serve.