4 lg. carrots, scraped and diagonally sliced
2 c. boiling water
4 med. zucchini, unpeeled and diagonally sliced
1 c. vegetable oil
1/3 c. white wine vinegar
1/2 tsp. freshly ground pepper
1/2 tsp. dried whole tarragon
1/2 tsp. dried whole basil
1/2 tsp. dried whole oregano
Leaf lettuce (optional)

Cook carrots for 4 minutes in water; add zucchini and cook 2 to 3 minutes or until crisp-tender. Drain well; place vegetables in a shallow dish.

Combine remaining ingredients, except lettuce, mixing well; pour over hot vegetables, tossing lightly. Cover; chill several hours or overnight. Drain vegetables and serve in a lettuce lined bowl. Yield: 8 servings.