4 cups bite-size broccoli florets
4 cups bite-size cauliflower florets
1/2 cup water
1/3 cup lemon juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup quartered pitted Kalamata olives
1/4 cup chopped soft sun-dried tomatoes (see Tip)

Place broccoli, cauliflower and water in a large microwave-safe bowl. Cover and cook on High until just tender, about 4 minutes. (Alternatively, steam over 1 inch boiling water in a large saucepan fitted with a steamer basket until just tender, about 4 minutes.) Drain.

Mix lemon juice, oil, garlic powder, oregano, sugar and salt in another large bowl. Add the vegetables and toss to combine. Let marinate in the refrigerator, stirring once or twice, for 20 minutes.

Stir in olives and tomatoes. Serve, drizzling with any dressing left in the bowl.