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

Cut tough end from lower stalk of broccoli and discard. Cut broccoli into 1 inch floweretts, leaving stems 2 inches long. Peel stems. Cut cauliflower into 1 inch flowerets.

Arrange mushrooms in a ring around the edge of 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. (Do not vent.)

Microwave (High setting) 3 minutes. Rotate plate 1/4 turn. Microwave 3 minutes more, or until vegetables are tender crisp. Let stand 2 minutes; pour off liquid. Prepare Italian Vinaigrette. Serve Italian Vinaigrette with warm vegetables; or pour Italian Vinaigrette over vegetables, refrigerate, and serve chilled. Makes 6 servings.

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, 1/8 teaspoon dried basil leaves, 1/8 teaspoon dried oregano leaves and dash cayenne pepper in blender jar. Cover and blend until smooth.