• 1 large head cauliflower broken into 1 ½ inch flowerets

• 1 large head broccoli broken into 1 ½ inch flowerets

• 1 ½ pounds carrots peeled and sliced diagonally to ½ inch thickness

• 1 medium summer squash sliced in ¼ inch thick

• 2 medium zucchini sliced ½ inch thick

• 1 ½ pounds sugar snap peas, strings removed

• 1 red bell pepper cut into thin julienne strips

•  Mayonnaise:

• 1 large egg yolk and1 large egg

• 2 T. Dijon mustard

• 2 cloves garlic

• ¼ cup fresh lemon juice

• 1 ½ cup vegetable oil

• Salt and freshly ground pepper to taste

• 1 T. finely grated lemon zest

• ½ cup chopped fresh parsley for garnish

• 1 T. grated orange zest for garnish

Steam each vegetable except for red pepper separately just until crisp/tender.  Refresh under cold water to stop cooking and drain.  Combine all vegetables, including red pepper in a large bowl.  Place eggs, mustard, garlic and lemon juice in processor and process until blended.  Add oil in a thin, steady stream through the feeder tube to make a thick emulsion.
Season with S & P.  Add grated lemon zest and process just to blend.
Toss vegetables with mayonnaise to coat. Add parsely and orange zest on top.
Refrigerate no longer than 12 hours before serving.