16 sm. fresh pearl onions
1 1/2 c. (about) water, divided
1 tsp. fresh thyme or 1/2 tsp. dried thyme
1 tsp. fresh tarragon or 1/2 tsp. dried tarragon
Salt (optional)
12 carrots, peeled & cut into 2" pieces
1/2 sm. bunch broccoli, cut into florets
1/2 sm. cauliflower, cut into florets
6 summer squash, cut into 2" pieces
4 sm. zucchini, halved lengthwise
24 green beans, trimmed & cut into 2" pieces
1 tbsp. mixed fresh basil, parsley, thyme & tarragon or 1 tsp. mixed dried herbs
2 cloves garlic, finely chopped
3 tbsp. olive oil
Freshly ground pepper to taste

Bring a large saucepan of salted water to a boil. Maintain the boil while cooking the vegetables. In a large saute pan over medium heat combine the onions, 1 cup water, 1 teaspoon thyme, 1 teaspoon tarragon and a pinch of salt; cover. Simmer for 5 minutes.

Into the saucepan place the carrots. Cook for 2 minutes; remove carrots to the saute pan. Cover. Simmer the onions and carrots for 5 minutes.

Into the boiling water place the broccoli and cauliflower. Cook for 5 minutes; remove to the saute pan. Add 1/2 cup water; toss to mix and cover. Continue simmering. Add the squash and zucchini to the boiling water. Cook for 3 minutes; remove to the saute pan. Add green beans to the boiling water. Cook for 1 minute. Remove the beans to the saute pan. Toss the vegetables together; add water if necessary. Liquid should equal about 1 cup. Cover. Cook for 5 minutes. Uncover; turn heat to high. Add mixed herbs, garlic and olive oil. Cook until sauce thickens slightly, tossing vegetables constantly. Add salt and pepper to taste. Makes 8 servings.