3 lbs. red (sm.) potatoes, quartered
1 lg. red bell pepper, sliced 1/2 inch thick
2 c. broccoli flowerets
1 can cream of broccoli soup
1/2 c. mayonnaise
1/4 c. minced green onions
1 tbsp. lemon juice
1/4 tsp. dried thyme leaves, crushed

Place potatoes in large Dutch oven with 1 inch of water. Steam for 10 minutes. Add pepper, broccoli, and steam vegetables 5 minutes more or until tender.

Meanwhile, in 2 quart saucepan over medium heat, combine soup, mayonnaise, onions, lemon juice and thyme. Heat through, stirring occasionally. Pour over vegetables. Makes 8 servings. This recipe was $7, 000 winner in broccoli recipe contest.