Prepare marinade and vegetables one day ahead. Serves 24.

MARINADE:

3 c. salad oil
1 c. white wine vinegar
1 tbsp. salt
1 tbsp. sugar
1 tsp. cracked black pepper

Mix all ingredients and set aside.

VEGETABLES:

1 lb. fresh green beans
1 head cauliflower (2 1/2 - 3 lbs.)
1 1/2 lbs. zucchini
2 lbs. sm. carrots
3 lbs. broccoli
30 oz. can white asparagus
6 med. tomatoes, halved

Cook green beans 8 minutes. Drain. Parboil cauliflower 8 minutes; cut into flowerettes. Cut zucchini into thin strips; parboil 4 minutes. Drain. Parboil baby carrots for 8 minutes. Drain. Parboil broccoli 8 minutes. Drain. Use tops only - flowerettes. Drain asparagus. Chill asparagus and tomatoes. Keep vegetables separate and place in large pan. Do not mix vegetables together. Pour marinade over hot vegetables to coat. Cover. Refrigerate overnight. Several hours before serving, arrange drained vegetables on lettuce on large platter. Refrigerate until serving. Serve with Green Mayonnaise.

GREEN MAYONNAISE:

3 c. mayonnaise
6 tbsp. lemon juice
6 tbsp. chopped parsley
3 tbsp. chopped chives

Make Green Mayonnaise day before serving. Mix all ingredients. Store in covered jar.