You won't miss meat at all when you serve this hearty hot potato salad.
Slice the potatoes and steam over boiling water 5 minutes. Cut the green beans in 1-inch lengths, add to the potatoes and steam 5 minutes more. Drain, rinse with cold water and put in a large bowl.
In a small bowl, mix the oil, vinegar, parsley, garlic and mustard. Toss with the potatoes and beans and add the carrot, green pepper and scallion or onion. Turn into a baking dish, cover with tomato slices, sprinkle with grated cheese and put under a preheated broiler until the cheese melts. Makes 6 servings.