1 lb. carrots
1 med. head cauliflower
1 1/2 lb. broccoli
1/2 c. vegetable oil
3/4 c. white wine vinegar
1/4 c. lemon juice
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. Italian seasoning
1 tsp. sugar
1/4 tsp. tarragon leaves
2 cloves garlic, crushed

Scrape carrots; cut into 1/4 inch diagonal slices. Break cauliflower into flowerets; cut large flowerets lengthwise through stems. Cut off broccoli stems; peel off outside layer and cut stems into 1/4 inch thick slices. Slice large flowerets in half lengthwise through stems.

Arrange carrots, cauliflower and broccoli stems in vegetable steamer; steam 9 minutes or until tender-crisp. Add broccoli flowerets; steam 1 1/2 minutes longer or until just tender. Plunge vegetables in cold water to cool quickly; drain.

Combine remaining ingredients; pour over vegetables. Marinate covered, 4 hours or overnight in refrigerator. Serve warm or cold. Makes 10 to 12 servings.