Water
1 med. bunch broccoli, cut into flowerets
1 med. head cauliflower, cut into flowerets
4 lg. carrots, thinly sliced
1/2 pt. cherry tomatoes
3/4 c. salad or olive oil
2 tbsp. sugar
3 tbsp. lemon juice
3 tbsp. red wine vinegar
2 1/2 tsp. salt
3/4 tsp. chervil
1/4 tsp. oregano leaves
1/4 tsp. ground red pepper

In 8-quart Dutch oven or saucepot over high heat, in 1 inch boiling water, heat broccoli, cauliflower, and carrots to boiling. Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender-crisp, stirring occasionally.

Drain vegetables; spoon into large bowl; add cherry tomatoes and remaining ingredients; mix well. Cover and refrigerate at least 24 hours to blend flavors, tossing occasionally.

Spoon vegetables onto large platter or salad bowl. Makes 14 cups or 14 accompaniment servings.