Steam broccoli and carrots until crisp-tender; drain and set aside. In a large bowl, mix together mayonnaise, cheddar cheese, hot pepper sauce, pepper, and sherry if desired. Add broccoli, carrots, remaining vegetables, parsley and basil; stir gently to mix. Spoon into a greased 2 quart baking dish. Melt butter in a small saucepan. Add crushed saltines; stir until browned. Remove from heat and stir in Parmesan cheese; sprinkle over vegetables. Bake, uncovered, at 350 degrees for 30-40 minutes. Yield: 6-8 servings.
SOURCE:*Audrey Thibodeau, Lancaster, NH, Country Magazine