Marinated Vegetables with Tarragon Vinaigrette

Ingredients

• 1 pound asparagus fresh
• 1 pound baby carrots 
• 1 pint cherry tomatoes 
• 1  cucumber sliced
• 0.5 pound green beans 
• 7 servings lettuce leaves 
• 1.5 pounds new potatoes quartered
• 1 pint pear tomatoes yellow
• 7 servings tarragon vinaigrette 
• 3  bell peppers yellow cut in 1/2-inch slices

Equipment

• ziploc bags
• peeler

Directions

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.
3. Drain, and place in a zip-top plastic bag.
4. Cook potatoes in boiling salted water to cover 10 minutes or until tender; drain. Cool.
5. Place in a zip-top plastic bag.
6. Cook carrots in boiling salted water to cover 5 minutes or until tender; drain. Cool.
7. Place in a zip-top plastic bag.
8. Cook beans in boiling water to cover 3 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process.
9. Drain and place in a zip-top plastic bag.
10. Place tomatoes, bell peppers, and cucumber in separate zip-top plastic bags.
11. Pour 1/4 cup Tarragon Vinaigrette into each bag. Seal and chill at least 1 hour, turning occasionally.
12. Drain each bag, discarding dressing. Arrange vegetables on a lettuce-lined platter.