VEGETABLES:

4 new potatoes (1/4 inch thick sliced)
3 carrots (thin sliced)
2 zucchini (1/2 inch thick sliced)

SAUCE:

1/4 c. olive oil
3 tbsp. white wine
1 tsp. vinegar
1 tbsp. grated orange rind
1 1/2 tsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. fresh ground pepper
1 tbsp. fresh dill (minced)
1 tbsp. fresh parsley (minced)
1 tbsp. chopped green onions

You can substitute 3 tablespoon orange juice and 1 tablespoon lemon juice. VEGETABLES: Cook potatoes and carrots in 1 1/2 cups water (as little as needed) 5 to 8 minutes. Add zucchini; cook 2 to 3 minutes longer.

SAUCE: Mix ingredients together and pour over vegetables.