This is another one of those very easy and eye-catching combinations.

4 med. carrots, scraped & cut into thin julienne
4 med. zucchini, cut into thin julienne
4 med. yellow summer squash, cut into thin julienne
1 1/2 lb. sm. green beans, tipped & stemmed
1 1/2 lb. very sm. new red potatoes
Salt
1 tbsp. minced shallot
2 tbsp. Dijon style mustard
3 tbsp. boiling water
1/2 c. olive oil
Freshly ground pepper
Fresh lemon juice
2 tbsp. minced parsley or other herb of your choice

Steam the carrots, zucchini and yellow squash separately until just crisp-tender, 2-3 minutes or less. Refresh with cold water. Drain well and dry in paper towels. Place in plastic bags and store in refrigerator.

Steam the beans for 4-8 minutes, refresh and place in a plastic bag and refrigerate.

Drop the unpeeled potatoes in lightly salted boiling water and cook until just tender, 5-8 minutes depending on size. Refresh in cold water and store, whole, in the refrigerator.

Rinse a mixing bowl in hot water, then dry. Place shallot and mustard in bowl and whisk in boiling water a few drops at a time. Whisk in olive oil in a steady stream. Add salt, pepper and lemon juice to taste, mixing well. Mix in herbs.

To serve, toss the carrots, zucchini and yellow squash lightly with 3 tablespoons of the sauce. Thinly slice the potatoes and arrange vegetables on a cold serving platter. Drizzle remaining sauce over potatoes and green beans. Serves 8.