Instructions: In 3-quart microwave-safe baking dish, place broccoli, cauliflower, and carrots. Sprinkle with water. Cover dish with plastic wrap, turning back one edge to vent. Microwave on HIGH for 3 to 4 minutes, stirring after 1 1/2 minutes (until veggies are tender-crisp).

Add onion, red pepper strips, and salad dressing. Toss to coat vegetables with dressing. Cover (plastic wrap) and refrigerate 4 hours or overnight.

NOTES : To roast peppers:
Cut in half lengthwise; remove stems, membranes, and seeds. Place peppers, cut side down, on foil-lined baking sheet; flatten by pressing with palm of hand. Broil 3 inches from element until blackened and charred, 10 to 12 minutes. Place peppers in a bowl and cover with plastic wrap. Refrigerate 10 minutes. Using a paring knife, gently pull skin from peppers.

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