Saute 1/2 pound fresh mushrooms halved in 4 tablespoons butter. Add 1 1/2 cups thinly sliced carrots, 1 1/2 cups pearl onions, 1 1/2 cups zucchini thinly sliced, 2 tablespoons lemon juice, 1/4 teaspoon lemon juice, 1/4 teaspoon salt, 1/8 teaspoon freshly ground pepper and 1/4 teaspoon dried marjoram, crushed. Cover and simmer gently 15 minutes or until vegetables are tender. Turn into serving bowl and spoon juices over. Top with Vegetable Dill Dressing.

VEGETABLE DILL DRESSING:

2/3 c. mayonnaise
2/3 c. sour cream
1 tbsp. dry minced onion
1 tsp. dry dill weed
1 tsp. Beau Monde seasoning

Combine all ingredients, refrigerate and serve with the Fresh Garden Medley or as a dressing on tossed green salad. Yield: 1 1/3 cups.