1 1/2 lbs. sm. red potatoes
1 1/2 lbs. asparagus
2 med. zucchini
3/4 lb. baby carrots (fresh or frozen)
1 chicken bouillon cube
2 tbsp. butter
1 tsp. Dijon mustard
1/2 tsp. thyme leaves
Salad oil
Salt

About 1 hour before serving:

1. Wash and cut potatoes in bite sized pieces. Trim asparagus; cut into 3 inch pieces. Slice zucchini. Rinse frozen carrots.

2. In a skillet over high heat, heat carrots, bouillon and 1 cup water to boiling. Reduce heat to low; cover and simmer until tender. Remove carrots to bowl. Remove from heat; stir n butter, mustard and thyme.

3. In another skillet over medium heat, in 2 tablespoons hot salad oil and 1/4 teaspoon salt, cover, until potatoes are browned and fork tender. Remove potatoes to bowl; keep warm.

4. In same skillet over medium heat, to remaining oil, add another tablespoon oil and asparagus. Cook until tender crisp, along with zucchini.

5. Return carrots to skillet with zucchini and asparagus. Add mustard mixture; heat through.

6. Spoon vegetable mixture onto platter and arrange potatoes on top.