| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
August 1990 |
1 |
servings |
INGREDIENTS
| 2 |
sm |
Zucchini; cut into |
|
|
; 1/4-inch-thick |
|
|
; rounds |
| 2 |
sm |
Yellow summer squash; cut into |
|
|
; 1/4-inch-thick |
|
|
; rounds |
| 8 |
oz |
Mushrooms; quartered |
| 12 |
|
Cherry tomatoes; stemmed, halved |
| 1 |
tb |
Dijon mustard |
| 1 |
tb |
White wine vinegar |
| 1/4 |
c |
Olive oil |
| 2 |
ts |
Minced fresh oregano or 3/4 teaspoon; crumbled |
|
|
; dried |
| 1/2 |
ts |
Ground cumin |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
Steam zucchini and summer squash until just tender, about 6 minutes. Drain
well. Transfer to medium bowl. Add mushrooms and tomatoes.
Combine mustard and vinegar in bowl. Gradually whisk in oil. Add oregano
and cumin. Mix dressing into vegetables. Season with salt and pepper. Cool
to room temperature and serve.
2 servings; can be doubled or tripled.
Bon Appetit August 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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