Most vegetables can be used in this recipe. The vegetables need to marinade for 4 to 6 hours before serving. Feel free to add more chopped fresh herb(s).

Make extra marinade (i.e. double the recipe for the marinade) and add to cooked pasta for a delectable pasta salad. (Thank you Elliott!)

1-lb carrots, zucchini, green beans… (or a combination)
1 t sugar
1/2 t salt
3 T lemon juice (or white wine or rice vinegar)
1 t Dijon mustard
1/2 c olive oil
1 T chopped shallots, scallion or onion
1 T chopped fresh parsley or other fresh herb(s)
1 T chopped fresh dill, optional, or other fresh herb(s)
1 clove garlic, crushed or minced
salt and pepper, to taste

1. To a large pot of water, add the 1 t sugar and 1/2 t salt. Blanch carrots for 2 to 4 minutes (depending on the size of the pieces) or until barely tender. Drain.

2. Stir together the lemon juice or vinegar and mustard, beat in the oil, and add the shallots (or onion), parsley, (dill), and garlic. Pour over warm carrots. Taste, and season with salt and pepper.

3. Refrigerate for 4 to 6 hours before serving.