4 chicken cutlets (1 and 1/2 pounds)

2 tablespoons Tonnelli Red Wine Vinegar

1 orange, juiced, or 1/4 cup orange juice

1 teaspoon lemon juice

1 clove garlic, crushed

2 tablespoons Haddar Dijon Mustard

2 tablespoons olive oil

1/4 teaspoon ground Gefen Black Pepper

1 pound string beans, washed and trimmed

5 to 6 small zucchini, washed and sliced

8 ounces mushrooms

1/2 red pepper, diced

1 and 1/2 teaspoons salt

2 teaspoons sesame seeds (optional)