1/2 head broccoli
1/2 head cauliflower
1 lg. green pepper, cut in strips
1 lg. onion, sliced
4 carrots (scraped, cut into 1 inch sections)

Cook in steamer amount of vegetables as needed for number to serve. Serves 8. Cook each separately then drain and pour in 3 quart dish with cover. Add pimento (or fresh red pepper, steamed). Add 2 tablespoons light zesty Italian dressing. Toss and refrigerate until ready to serve.