Name: Summer Vegetable Salad
Yield: 2 servings; can be doubled or tripled
Ingredients: 2 small zucchini, cut into 1/4-inch-thick rounds; 2 small yellow summer squash, cut into 1/4-inch-thick rounds; 8 ounces mushrooms, quartered; 12 cherry tomatoes, stemmed, halved; 1 tablespoon Dijon mustard; 1 tablespoon white wine vinegar; 1/4 cup olive oil; 2 teaspoons minced fresh oregano or 3/4 teaspoon dried, crumbled; 1/2 teaspoon ground cumin; Salt and freshly ground pepper

Recipe information

Yield
2 servings; can be doubled or tripled

Ingredients

2 small zucchini, cut into 1/4-inch-thick rounds

2 small yellow summer squash, cut into 1/4-inch-thick rounds

8 ounces mushrooms, quartered

12 cherry tomatoes, stemmed, halved

1 tablespoon Dijon mustard

1 tablespoon white wine vinegar

1/4 cup olive oil

2 teaspoons minced fresh oregano or 3/4 teaspoon dried, crumbled

1/2 teaspoon ground cumin

Salt and freshly ground pepper

Preparation

Step 1
Steam zucchini and summer squash until just tender, about 6 minutes. Drain well. Transfer to medium bowl. Add mushrooms and tomatoes.
Step 2
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.

TagsSalad Summer Squash Squash Vegetable Mushroom Cherry Tomato Tomato Side Dinner Dairy Free Gluten Free Vegan Vegetarian Easy Quick Steam Summer Bon Appétit

Recipe notes

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