Directions

1. Cook broccoli, covered, in medium saucepan in small amount of boiling, lightly salted water for 3 to 4 minutes or just until broccoli is crisp-tender; drain. Immediately plunge cooked broccoli into ice water. When chilled, drain.
2. In large bowl, combine broccoli, yellow squash, zucchini and crushed red pepper. In glass measuring cup, combine vinegar, oil, lemon juice and sugar. Pour over broccoli mixture; toss gently to coat. Cover and chill for 2-4 hours, stirring occasionally.