Instructions: For Dressing: Combine oil, water, lemon peel, lemon juice, garlic, mustard and basil. Cook: carrots, zucchini and peppers for 3 minutes in a large saucepan, in a small amount of water. Add peas and cook for 2-3 minutes or until vegetables are crisp and tender. Drain and run vegetables under cold water. Drain again. Mix vegetables and salad dressing, tossing gently to coat. Cover and chill at least 2 hours or overnight.

Serves 8

Prep Time:
20 minutes

Cooking Time: 10 minutes

Chilling Time: 2 hours plus.

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