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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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A co-worker shared this flavorful medley of tomatoes and zucchini with me many years ago, recalls Jan Clark of Salt Lake City, Utah. It's a wonderful way to use up garden produce in the summer when it's plentiful. Ingredients:
4 cups thinly sliced zucchini |
2 medium tomatoes, cut into wedges |
1/4 cup thinly sliced green onions |
3/4 cup red wine vinegar |
2/3 cup vegetable oil |
1 garlic clove, minced |
2 tablespoons sugar |
1 teaspoon salt |
1 teaspoon dried basil |
dash to 1/8 teaspoon pepper |
Directions:
1. In a serving bowl, combine the zucchini, tomatoes and onions. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over zucchini mixture and toss gently to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon. Yield: 8 servings.
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