Think you don't have time to slice vegetables for your sandwich? Prepare these marinated vegetables ahead of time, and keep them in the fridge to bulk up sandwiches for up to three days.

1 medium zucchini

1 bell pepper

1/2 cup grated carrots

1 small red onion

1/4 cup red wine or balsamic vinegar

1 tablespoon olive oil

Salt and pepper to taste

Slice all vegetables thinly. Toss with oil, vinegar, salt and pepper. Add to sandwiches to help eat 5 A Day. This is an official 5 A Day recipe, providing each person served with one serving of vegetables. Serves 4

Nutritional Analysis Per Serving: Calories, 52; Fiber, 1 g; Fat, 4 g; Cholesterol, 0 mg; Sodium, 5 mg

Source: National Cancer Institute

Serves 6

When it comes to a low-fat, low-cost, all-in-one meal, this is a hands-down favorite. Perfect for busy weeknights with after-school practice, it''s ready in half an hour and nets two of the 5 A Day servings.

2 tablespoons olive oil
1 medium onion, chopped
1 zucchini, sliced
1 eggplant, chopped into small cubes
1 15-oz. can chunky-style stewed tomatoes with herbs and garlic
1 15-oz. can white cannelli beans, drained and rinsed
1 1/2 cups white rice or 1 10-oz. box plain couscous *

Heat oil in a large saucepan or wok. Add chopped onion and cook at medium-high heat until translucent, about 5 minutes. Add zucchini and eggplant and cook about 5 minutes more. Add tomatoes, including liquid, and beans to vegetable mixture and simmer until heated through, about 10 minutes. Meanwhile, prepare rice or couscous according to directions on box. Remove vegetables from heat and serve over couscous, along with salad and bread.

* Couscous is a starch made from semolina that''s very fast and easy to prepare. It is available in most grocery stores, near the rice and pasta.

Nutritional Analyis per serving: Calories, 374; Fiber, 10.4 g; Fat, 5.5g; Cholesterol, 0; Sodium, 383 mg.

Source: National Cancer Institute