Marinated Vegetables With Tarragon Vinaigrette

• 1 pound fresh asparagus
• 1 1/2 pounds new potatoes, quartered
• 1 pound baby carrots
• 1/2 pound green beans
• 1 pint cherry tomatoes
• 1 pint yellow pear tomatoes
• 3 yellow bell peppers, cut in 1/2-inch slices
• 1 cucumber, scored and sliced
• Lettuce leaves

1. Snap off tough ends of asparagus; remove scales from stalks with a vegetable peeler, if desired.
2. Cook asparagus in boiling water to cover 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process. Drain, and place in a zip-top plastic bag.
3. Cook potatoes in boiling salted water to cover 10 minutes or until tender; drain. Cool. Place in a zip-top plastic bag.
4. Cook carrots in boiling salted water to cover 5 minutes or until tender; drain. Cool. Place in a zip-top plastic bag.
5. Cook beans in boiling water to cover 3 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process. Drain and place in a zip-top plastic bag.
6. Place tomatoes, bell peppers, and cucumber in separate zip-top plastic bags.
7. Pour 1/4 cup Tarragon Vinaigrette into each bag. Seal and chill at least 1 hour, turning occasionally. Drain each bag, discarding dressing. Arrange vegetables on a lettuce-lined platter.

fresh asparagus, new potatoes, carrots, green beans, tomatoes, yellow pear tomatoes, yellow bell peppers, cucumber

Taken from www.myrecipes.com/recipe/marinated-vegetables-with-tarragon-vinaigrette (may not work)