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
- 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.
- In a large bowl, combine all of the vegetables.
- 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.