To make Italian Vinaigrette: Combine oil, lemon juice, vinegar, garlic, sugar, mustard, basil, Beau Monde seasoning, dill, salt and pepper in a jar with a tight-fitting lid; cover and shake well.
Mix cauliflower, zucchini, broccoli, bell pepper, carrots and red onion in a large bowl. Toss with Italian Vinaigrette.
Cover and refrigerate several hours or overnight, stirring occasionally.
To serve, drain vegetables, reserving dressing. Arrange lettuce leaves on large platter; top with vegetables and drizzle with dressing. OR use reserved dressing in a tossed salad.