Spring Vegetable Vinaigrette

Ingredients

• 1/2 pound small zucchini squash, trimmed
• 1/2 pound small yellow squash, trimmed
• 1/2 pound green beans, trimmed and halved
• 1 small bunch broccoli, florets only
• 1/2 pound sugar snap peas
• 1 red bell pepper, seeded and cut into strips
• 1 cup olive oil
• 1/2 cup white wine vinegar
• 2 teaspoons Dijon-style mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (4oz.) jar artichoke hearts, chilled, drained and halved
• Radishes, for garnish