| 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
A Message from our Provider:
“Faith without works is empty – and vica versa.”