Salad of Potatoes, Green Beans, Zucchini and Herbs

• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. Four 1/4-pound red potatoes
2. 1/2 pound green beans (see Note)
3. Four 1/4-pound zucchini, halved lengthwise and sliced crosswise 1/4 inch thick
4. 1/3 cup extra-virgin olive oil
5. 1/4 cup coarsely chopped basil
6. 2 tablespoons coarsely chopped flat-leaf parsley
7. 1 tablespoon plus 2 teaspoons balsamic vinegar
8. 1 garlic clove, minced
9. 1 tablespoon coarsely chopped dill
10. 1 teaspoon coarsely chopped oregano
11. 1/2 teaspoon coarsely chopped thyme
12. Salt and freshly ground pepper

1. Steam the potatoes in a basket over simmering water until tender, about 25 minutes. Transfer to a plate and let cool completely. Peel the potatoes, then slice them 1/4 inch thick.
2. Meanwhile, add the green beans to the steamer and cook for 3 minutes. Scatter the zucchini over the green beans and steam until both are just tender, about 3 minutes. Spread the beans and zucchini out on a baking sheet and let cool completely.
3. In a small bowl, mix the olive oil with the basil, parsley, vinegar, garlic, dill, oregano and thyme; season with salt and pepper. In a medium bowl, toss the potatoes with all but 2 tablespoons of the vinaigrette, then transfer to a platter. Add the beans, zucchini and remaining vinaigrette to the bowl and toss to coat. Mound the beans and zucchini on the potatoes and serve.