Marinated Vegetables

# Fingerling potatoes 8-10, halved
Garlic, 1 tsp minced or crushed
Olive Oil,1/4 cup
Baby Carrots, raw, 1/2 lb, halved lengthwise
Cauliflower, raw, 1 head, small, in 1-inch florets
Green Beans ,1/2 lb. trimmed and cut in half
Asparagus, fresh, 1/2 lb, trimmed and cut into 1-inch pieces
Snow Peas, fresh, 1/2 lb, trimmed and cut in half
Summer Squash, 1 small sliced
Peppers, sweet, red, raw, diced
Salt, .5 tsp (or to taste)
Pepper, black, .25 tsp (or to taste)
Kraft Mayo Light Mayonnaise, 5 tbsp
Lemon Juice, 1/2 cup
Fresh Basil, small amount, minced
Fresh Tarragon, small amount, minced
Fresh Marjoram, small amount, minced
Fresh Chives, small amount, minced

1) steam or boil the potatoes until just tender, about 10 minutes, depending on their siz. While the potatoes are cooking, place the garlic & olive oil in a large bowl. When the potatoes are done, transfer them-still hot- to the bowlful of garlic & oil.
2) Steam or boil the carrots, cauliflower, & green beans together until just tender for about 5-8 minutes. Immediately refresh under cold running wter, drain well, & transfer to the bowl.
3) Steam or blanch the asparagus, snow peas, & squash until al dente. (This will take less than 5 minutes.) Immediately refresh under cold running water, drain well, & add to the rest of the vegetables.
4) Add the red pepper, salt, black pepper to taste, and mayo, & stir gently until blended. Cover tightly and let marinate for at least 2 hours at room temperature. (If it's going to sit longer, refrigerate.)
5) Stir in the lemon juice within about 15 minutes of serving time. Taste to correct the salt & pepper, and serve at room temperature or cold, topped with a minced assortment (or just one) of your favorite fresh herbs.

Number of Servings: 6

Recipe submitted by SparkPeople user LALASTRIVE.