1 tbsp. olive oil
1 clove garlic, minced
1/2 tsp. lemon rind, finely grated
2 lbs. new potatoes, preferably red-skinned (about 20), well scrubbed & cut into quarters or eighths
1/2 lb. young carrots (about 12), cut into coins
1/2 lb. snap beans, ends removed, & cut into 1-inch lengths
2 sm. zucchini, cut into 1/2-inch chunks
1 crookneck or summer squash, cut into 1/2-inch chunks
1 bunch green onions, including tops, chopped
1/4 c. red wine vinegar, diluted with 1 tbsp. water
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
6 leaves radicchio, butterhead lettuce or ruffled kale

In a measuring cup, combine oil, garlic and lemon rind; set aside. Arrange potatoes in a steamer basket. Add carrots and steam for 6 to 8 minutes. Add beans, zucchini and squash, and steam for 3 to 5 minutes longer, or just until tender-crisp. Do not overcook. Lift out steamer and transfer vegetables to a large bowl. Add green onions and splash vegetables with 2 tablespoons of the vinegar mixture. Toss gently, and let sit until cooled, about 15 minutes. Combine remaining vinegar mixture with olive oil mixture and drizzle over salad. Season with salt and pepper and serve on lettuce leaves.