Garden Vegetable Platter
| Yield: | 6 Servings |
| Categories: | BBQ, Salads, Vegetables |
| 1 | sm | Eggplant |
| 1 | Green and golden zucchini, thinly sliced | |
| 8 | oz | Italian green beans,trimmed |
| 8 | oz | Asparagus, trimmed |
| 1 | Red and yellow tomato,sliced | |
| 1 | Sweet green pepper, sliced into rounds (optional) | |
| Fresh basil and oregano | ||
| Fresh peas | ||
| DRESSING | ||
| 2/3 | c | Olive oil |
| 1/4 | c | Red wine vinegar |
| 3 | tb | Chopped fresh oregano |
| 2 | tb | Fresh basil |
| 1 | tb | Dijon mustard |
| 3 | cl | Garlic, minced |
| 1/2 | ts | Each salt and pepper |
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