1 zucchini, cut into 1/2 inch slices
1 yellow squash (summer)
4 patty pan squash (small)
1 green pepper (cut into 1/2 inch strips)
1 red pepper (cut into 1/2 inch strips)
1 lg. onion (cut into sixths)
2/3 c. vegetable oil
1/4 c. white wine vinegar
1 tbsp. water
2 tsp. Dijon mustard
1 tsp. minced chives
1/2 tsp. sugar
1/2 tsp. dried basil leaves
1/4 tsp. garlic clove, minced
1/4 tsp. pepper

Combine vegetables in shallow baking dish. Combine remaining ingredients and pour over vegetables. Let stand 15 minutes. Drain vegetables; reserve marinade.