Temperature: 250 F. Griddle

1. Prepare 3/4 Recipe Vinaigrette Dressing (Recipe No. M07100). Omitting Pickles In Step 1. Set Aside For Use In Step 7.

2. Add Salt And Oil To Water; Heat To Rolling Boil. Slowly Add Vermicelli, Stirring Constantly Until Water Boils Again. Cook 15 Minutes Or Until Tender. Drain Thoroughly. Set Aside For Use In Step 6.

3. Saute' Broccoli And Carrots On Well-Greased Griddle 8 To 10 Minutes Or Until Tender Crisp. Remove From Griddle. Set Aside For Use In Step 6.

4. Saute' Onions And Zucchini On Well Greased Griddle 3 To 5 Minutes Or Until Tender Crisp. Remove From Griddle. Set Aside For Use In Step 6.

5. Saute' Mushrooms On Well-Greased Griddle 2 To 3 Minutes. Remove From Griddle.

6. Add Tomatoes, Olives, Broccoli, Carrots, Onions, Zucchini And Mushrooms To Cooked Vermicelli. Toss Lightly.

7. Add Basil, Parsley, Parmesan Cheese And Vinaigrette Dressing To Pasta Mixture. Toss Lighlty.

1 1/4 Gal Broccoli Flowerets.

Qt Sliced Carrots.

Chopped Onions.

Sliced Zucchini.

Or 1 1/2 Gal Sliced Mushrooms.

4 3/4 Qt Diced Tomatoes.

Cup Chopped Parsley.