Salad of vegetables with Feta

Serves 4:
500 g small potatoes
salt
200 g green beans
200 g zucchini 
200 g carrots
300 g feta
2 onions
red wine vinegar          
oil
sugar
1 bunch of dill
1 bunch of parsley
1 bunch of chives
pepper
    
preparation:Cook the unpeeled potatoes until they are done,
peel them and quarter them. Cook the beans (20 min), the quartered 
onions and sliced zucchines (3 min). Cool the cooked vegetables in
icewater. Stir vinegar with oil, fine chopped herbs, salt
and pepper. Spoon the sauce over the vegetables and decorate with
small pieces of feta.

recipe by Monika Gober