A simple lemony-mustard marinade is all these vegetables need to showcase their amazing flavor. Be careful not to overcook delicate baby vegetables—they lose their lovely colors and fresh flavors.”


  • 2 tablespoons water
  • 1 tablespoon olive oil
  • ½ teaspoon finely shredded lemon peel
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 2 teaspoons chopped fresh basil
  • 1 clove garlic, minced
  • 2 pounds tiny, whole vegetables such as carrots, zucchini, and/or pattypan squash
  • 12 cherry tomatoes
  • Fresh oregano (optional)


  • 1For dressing, combine water, oil, lemon peel, lemon juice, mustard, basil, and garlic in a screw-top jar. Set aside.
  • 2Cook carrots, zucchini, and/or pattypan squash in a small amount of water, covered, in a large saucepan for 3 minutes. Add sugar snap peas and/or yellow beans; cook for 2 to 3 minutes more or until the vegetables are crisp-tender. Drain; rinse the vegetables with cold water. Drain again.
  • 3Combine the cooked vegetables, tomatoes, and salad dressing in a large bowl, tossing gently to coat. Cover and chill for at least 2 hours or overnight before serving. If desired, garnish with oregano.