1/2 c. olive or vegetable oil
1/8 c. cider vinegar
2 cloves garlic, crushed
1 bay leaf
1 tbsp. finely chopped onion
1/2 tsp. brown sugar
1/2 tsp. fennel seed
1/2 tsp. chervil
1/2 tsp. basil
1/2 tsp. salt
1/8 tsp. pepper
2 c. julienne carrots
3 c. fresh broccoli flowerettes or 1 (10 oz.) pkg. frozen broccoli flowerettes,
thawed

Combine oil, vinegar, garlic, bay leaf, onion, brown sugar, fennel seed, chervil, basil, salt, and pepper. Bring mixture to a boil over medium-high heat. Boil about 5 minutes. Remove from heat. Remove and discard bay leaf. Cool. Meanwhile, place steamer basket in a large saucepan. Add enough water to come just below bottom of steamer. Bring to a boil. Add carrots. Steam 5 minutes. Add broccoli; steam 5 minutes or until just crisp-tender. Remove and rinse under cold running water until cool; drain well. Place vegetables in a large bowl. Pour marinade over vegetables; cover and refrigerate overnight or until serving time.