Steamed Vegetable Vinaigrette

½ cup carrot, ½ inch slice
½ pound green beans, fresh and tender
1/2 cup green peas, fresh and tender
1 yellow squash, small, sliced
1 zucchini squash, small, sliced
3 scallions sliced
1 tablespoon savory herbs, minced
5 tablespoons extra virgin olive oil
2 tablespoons vinegar
bed of lettuce
salt and freshly ground pepper
Place vegetables in a steamer and steam for 5 to 8 minutes. Remove from heat and add to vinaigrette made with oil, vinegar, fresh herbs, salt and pepper. Allow vegetables to marinate 20 minutes or up to a day. Arrange on a bed of lettuce.