This colorful dish is a great side by itself to any main course.  It’s another example of a dish where you could make substitutions for everything.  I think the mustard and tarragon flavors are great with this but you could easily exchange this dressing for your favorite.  I prefer to serve this at room temperature but you could also serve it straight from your refrigerator.

Vegetable Medley with Mustard Tarragon Dressing

2 zucchinis, julienned
2 summer squashes, julienned
2 carrots, peeled and julienned
2 handfuls of green beans, trimmed
8 small new potatoes
1 shallot, minced
2 Tbls. Dijon mustard
1/4 cup sherry vinegar
1/2 cup olive oil
2 Tbls. chopped tarragon

Steam the zucchini, summer squash and carrots separately until they are cooked al dente.

Bring the potatoes up to a boil in salted water and boil for about 12 minutes, until fork tender.

Bring a pot of salted water to a boil.  Add the green beans and cook until al dente, about 5 minutes.  Drain and rinse with cold water.

Make a dressing by whisking together the shallots, mustard, vinegar, oil and tarragon.  Salt and pepper to taste.

Toss the zucchini, summer squash and carrots with half of the dressing.  Arrange on a plate with the potatoes and green beans.  Pour the remaining dressing over the potatoes and green beans.

Tags: green beens, mustard dressing, new potatoes, squash, tarragon, zucchini