Instructions: * Note Yellow squash, zucchini, broccoli and carrots each cut into different shapes, either sliced, diced or cut into strips.

For a Monday to Friday meal you can steam just one variety of vegetable and serve it before the main dish. For a more elegant meal steam different vegetables (for their different colors) just until they are al dente; pat dry and set aside.

To make the vinaigrette: In a blender or food processor, puree the red peppers, mustard, garlic, vinegar, olive, hazelnut and vegetable oils. Season to taste with salt and pepper.

To serve, ladle some pepper vinaigrette on a plate; pose vegetables (or vegetables) in an attractive pattern over the top.

This recipe yields 4 servings.

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