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Ingredients

• 1/3 cup  olive oil or cooking oil
• 1/3 cup  lemon juice
• 2 tablespoons  snipped fresh basil
• 1 clove  garlic, minced
• 1 tablespoon  Dijon-style mustard
• 1/8 teaspoon  salt
• 1/8 teaspoon  pepper
• 8 ounces  fresh green beans, trimmed
• 12 ounces  baby carrots with tops, peeled and trimmed
• 2   medium red and/or yellow sweet peppers, cut into 1-inch pieces
• 8 ounces  fresh mushrooms, stems removed
• 1 cup  cherry tomatoes

Description

Tailor This Side-dish Recipe To Coincide With Vegetables Of The Season. During Spring, Include Sugar Snap Peas And Asparagus Spears.

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