Serves 8

Ingredients:

2 pounds mixed baby vegetables (zucchini, yellow crookneck squash, patty pan squash, trimmed)

2 cups sugar snap peas

1 red bell pepper, julienned

1 yellow bell pepper, julienned

1 medium red onion, halved and thinly sliced

4 scallions, cut diagonally into 1/2-inch slices

1 tablespoon Dijon mustard

1/4 cup rice wine vinegar

1/2 teaspoon celery seeds

Freshly ground pepper

2 tablespoons olive oil

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh Italian parsley

2 tablespoons chopped fresh dill

1.  In a large pot of boiling water, blanch the baby vegetables and sugar snaps until tender (1 to 2 minutes for the zucchini, crooknecks, and sugar snaps; 2 to 3 minutes for the patty pans).  Refresh under cold water and drain well.
2. In a large bowl, combine all of the vegetables.
3. In a small bowl, combine the mustard, vinegar, celery seeds, pepper to taste, and oil;  whisk until well combined.  Add the cilantro, chervil, and dill.  Pour over the vegetables and toss until evenly coated.  Serve well chilled.