Combine the oil, juices, honey, salt and pepper in a medium bowl; mix in the remaining ingredients, except lettuce. Arrange the wedges of lettuce on a large platter. Spoon the mixed vegetable vinaigrette overtop and serve.
If using a stronger tasting fresh herb, such as dill or tarragon, 1 tsp. of it chopped would be enough to flavour the vinaigrette. If using something a little milder, such as oregano or parsley, use a more generous 2 Tbsp.
Options: Instead of iceberg (head) lettuce, use the vinaigrette to flavour another type of green, such as spinach or baby salad greens. In place of lemon juice, try another type of acidic ingredient in the vinaigrette, such as cider vinegar or sherry vinegar. Also, try using English cucumber, instead of zucchini, in the vinaigrette.