Vegetables With Sesame Oil Vinaigrette

In a 3-quart saucepan over high heat and in 1 inch boiling water, heat broccoli to boiling. Reduce heat to low, then cover and simmer 4 to 5 minutes until broccoli is just tender-crisp. Drain.

In a nonstick 12-inch skillet over medium-high heat and in 1 tablespoon hot olive or salad oil, cook zucchini, green onions and 1/4 teaspoon salt, stirring frequently until vegetables are golden and tender-crisp. With slotted spoon, remove to bowl.

In oil remaining in skillet and 1 tablespoon additional hot olive or salad oil, cook snap peas and 1/4 teaspoon salt, stirring frequently until vegetables are golden and tender-crisp.

In a cup, mix rice vinegar, sesame oil, sugar and 1 teaspoon salt.

Add zucchini, green onions and broccoli to vegetables in skillet. Stir in sesame vinaigrette. Toss to coat vegetables well, then heat through.

Serve vegetables warm. Or cover and refrigerate to serve cold later.