1 1/2 lb. fresh broccoli
1/2 med. head cauliflower
1/4 lb. fresh mushrooms, cut in 1/4 inch slices
1 c. thinly sliced pared carrots
2 tbsp. water
Italian Vinaigrette (recipe follows)

Cut broccoli into 1-inch flowerets, leaving stems 2 inches long; peel stems. Cut cauliflower into 1-inch flowerets. Arrange mushrooms in a ring around the edge of a 12-inch round microwave safe plate. Then arrange a ring of broccoli and a ring of cauliflower. Place carrots in center. Sprinkle with water. Cover tightly with plastic wrap.

Microwave at high setting 3 minutes. Rotate plate 1/4 turn. Microwave 3 minutes more or until tender crisp. Let stand 2 minutes. Drain off liquid. Serve Italian Vinaigrette with vegetables. Serves 6.

ITALIAN VINAIGRETTE:

Combine 3/4 cup cooking oil, 1/3 cup vinegar, 1 clove garlic, quartered, 1 tablespoon chopped onion, 1/2 teaspoon salt, 1/8 teaspoon dried rosemary leaves, 1/2 teaspoon dried basil leaves, 1/8 teaspoon dried oregano leaves, dash of cayenne pepper in blender jar. Cover and blend until smooth.