1 lb. large carrots, scraped and diagonally sliced
4 c. brussels sprouts (about 1 pt.)
6 c. cauliflower flowerettes (about 1 medium head)
3 c. broccoli flowerettes
4 c. cherry tomato halves
Lemon-Herb Vinaigrette

Arrange carrots in a vegetable steamer over boiling water. Cover and steam 8 minutes or until crisp-tender. Rinse under cold, running water. Set aside. Wash brussels sprouts thoroughly, and remove discolored leaves. Cut off stem ends, and slash bottom of each sprout with a shallow X. Arrange sprouts in a vegetable steamer over boiling water. Cover and steam 3 minutes. Add cauliflower; cover and steam about 5 minutes or until brussels sprouts are tender. Rinse sprouts and cauliflower under cold, running water. Set aside. Combine steamed vegetables and cherry tomato halves in a large bowl. Add Lemon-Herb Vinaigrette, and toss gently to coat. Cover vegetables and marinate in refrigerator 8 hours. Yield: 33 servings (about 24 calories per 1/2 cup serving).