Nutrition per serving may change if servings are adjusted.
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)
For dressing, combine water, oil, lemon peel, lemon juice, mustard, basil, and garlic in a screw-top jar. Set aside.
Cook 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.
Combine 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.