Preparation:
In large heavy pot, steam broccoli, cauliflower, green beans and carrots until tender-crisp. Rinse vegetables in cold water and drain well; place in large serving bowl. Stir in cherry tomatoes and onion. In small bowl, whisk mustard, oil, vinegar, sugar, oregano and pepper. Pour dressing over vegetables, tossing to coat well. Chill for at least 2 hours before serving, stirring occasionally. |
