Serves 12

1 bunch green onions
1 carrot
1 red pepper
1 yellow squash
1 zucchini
Vinaigrette, as desired
1 head radicchio

Cut bulbs from onions, and discard. Blanch tops in boiling water for 1 minute. Drain, dry with towel, cut length-wise into thin strings, and set aside.

Cut carrot, pepper, and squashes into tiny slivers. Then blanch for 1 minute, and plunge into ice water. Pat dry, and let cool. Toss in your favorite vinaigrette, and drain.

Separate radicchio leaves, wash, and towel-dry. Place small amount of vegetable mixture on each leaf, roll it up, and tie with green-onion string.