| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Small yellow squash or zucchini*; sliced diagonally |
| 1 |
lb |
Small ripe tomatoes; cut in wedges |
| 1/2 |
c |
Purple onions; slice narrow strips |
| 1/4 |
c |
Packed fresh basil leaves |
| 1/4 |
c |
White wine vinegar |
| 1/2 |
tb |
Olive oil |
| 1 |
|
Clove garlic; minced |
|
|
Salt and freshly ground pepper; to taste |
INSTRUCTIONS
* courgettes zucchini. Or any combination of the squash and zucchini
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. Serves 4 to 6.
NOTES : The recipe calls for a minimal amount of oil, but you can eliminat=
e even that if you want and the dish will still be delicious. Bon appetit
fr= om the Chef and staff at World Wide Recipes
Recipe by: World Wide Recipes: TheChef@wwrecipes.com
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
24, 1998
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