Mixed garden vegetables (cooked salad)

1 kg. mixed vegetables (potatoes, carrots, Zucchini, green beans, peas)
Dressing: extra virgin olive oil, salt to taste, lemon juice or cider vinegar, chopped fresh basil or parsley

Thoroughly wash 1 kg. between potatoes, carrots, Zucchini, green beans. Unpeeled potatoes and carrots; do not cut the zucchini (even removing the ends, otherwise absorb water during cooking). For beans, simply remove the ends and any "wire". Clean 300 gr. with the pod peas (or use frozen peas 200 g). Potato and carrot peels more easily after being boiled. Boil the vegetables separately, or at least Cook only potatoes and carrots together, and in another pot green beans, peas and Zucchini, cook fresh peas or frozen peas after 5 minutes at the beginning of cooking the green beans, and Zucchini 5 minutes later still (to prevent them from becoming mushy).
An alternative is to clean and cut vegetables and cook them steamed or microwaved (very handy, although it is good not to use it for all dishes). Let cool vegetables (after possibly drain) and season with olive oil, salt to taste, lemon juice or cider vinegar, chopped fresh basil or parsley.