Other vegetables can be added to this dish, or substitute. The herb sauce can also be used as a condiment for grilled or roasted meats, vegetables, tofu, tempeh, seitan; over rice or pasta…

Herb Sauce:
1/2 – 2/3 fresh herb, or a combination of fresh herbs
1 scallion, chopped
2 T drained capers
2 T lemon juice
1 T Dijon mustard
1 garlic clove, coarsely chopped
4 T extra-virgin olive oil
salt and pepper, to taste

1. Put all ingredients in a blender or food processor until finely chopped. Taste for seasoning.

Vegetables:
1 – 2 T olive oil
3 c trimmed green beans
2 c summer squash or zucchini slices (whole or half-moon slices)
salt, to taste
water or broth

2. Heat oil in a skillet over medium heat. Add green beans, summer squash, and salt. Stir everything together. Add some water or broth, a few tablespoons. Cover and cook, stirring occasionally, for about 5 minutes. Uncover, cook for another couple of minutes. Stir in enough herb sauce to coat vegetables. Serve.