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By: Steve B.
| Description: | ||
| Time: | 35 min (15 min to prepare, 20 min to cook) | |
| Meal type: | Salad | |
| Ethnicity: | ||
| Number of Servings: | 6 | |
| Ingredients: | ||
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1 each lb (450 g) small yellow squash, or zucchini (courgettes), or combination of both, sliced diagonally 1 each lb (450 g) small, ripe tomatoes, cut in wedges 0.5 cup purple onion, sliced into narrow strips 0.25 cup packed fresh basil leaves 0.25 cup white wine vinegar 1 each clove garlic, minced, Salt and freshly ground black pepper to taste |
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| Directions: | ||
| Arrange squash in a steamer over boiling water. Cover and steam 1 minute, then plunge into cold water to stop the cooking. Drain well. Combine squash, tomatoes, onion, and basil in salad bowl. In a small bowl combine the remaining ingredients. Pour over the vegetables and toss gently. Serve chilled or at room temperature. |
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| Notes: | ||
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