| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
Salads, Italian, Appetizers, Vegetarian |
4 |
Servings |
INGREDIENTS
| 8 |
sm |
Zucchini, lightly steamed |
| 1 |
tb |
Olive oil |
| 1 |
lg |
Garlic clove, minced |
| 1 1/2 |
tb |
Rosemary, minced |
| 1 1/2 |
tb |
Sage leaves, minced |
| 1 |
tb |
Lemon juice |
| 1/4 |
c |
Olive oil |
| 1 |
ts |
Salt |
|
|
Black pepper |
INSTRUCTIONS
Let the steamed zucchini cool. Warm 1 tb olive oil in a small saute pan
over very low heat & add the garlic. Let it sweat so that the flavour
infuses the oil. Add the rosemary & sage & let them wilt in the oil for a
minute or so. Cut the cooled zucchini into strips the size of kitchen
matchsticks & place them in the salad bowl. Whisk together the lemon juice,
1/4 c olive oil, salt, pepper & garlic-herb infused oil. Toss carefully,
being extremely careful not damage the fragile zucchini pieces. Serve at
room temperature.
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”