Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              small  zucchini -- cut into
                        1/4-inch-thick
                        rounds
  2              small  yellow summer squash -- cut into
                        1/4-inch-thick
                        rounds
  8             ounces  mushrooms -- quartered
  12                    cherry tomatoes -- stemmed, halved
  1         tablespoon  Dijon mustard
  1         tablespoon  white wine vinegar
     1/4           cup  olive oil
  2          teaspoons  minced fresh oregano or 3/4 teaspoon -- crumbled
                        dried
     1/2      teaspoon  ground cumin
                        Salt and freshly ground pepper

Preparation:

Steam zucchini and summer squash until just tender, about 6 minutes. Drain well. Transfer to medium bowl. Add mushrooms and tomatoes. Combine mustard and vinegar in bowl. Gradually whisk in oil. Add oregano and cumin. Mix dressing into vegetables. Season with salt and pepper. Cool to room temperature and serve. 2 servings; can be doubled or tripled.

Nutritional Information:

647 Calories (kcal); 57g Total Fat; (74% calories from fat); 12g Protein; 33g Carbohydrate; 0mg Cholesterol; 229mg Sodium