Marinated Squash and Zucchini Salad

Thursday, April 7, 2011

Ok, I came upon this one by accident, but somehow the ever so thinly sliced discs of squash, zucchini and red onion were dying to be eaten we obliged.  And wow, were they yummy.

Marinated Squash and Zucchini Salad

1 yellow squash, thinly sliced
1 green zucchini, thinly sliced
1/2 red onion, thinly sliced
1 garlic clove, minced
1 tsp balsamic vinegar
3 tbsp olive oil
salt and pepper to taste

For this recipe, it is much easier to get the vegetables sliced thin using a simple hand mandoline, I have one like this that I picked up for a few dollars at the grocery store.  The vegetables should be so thin that they easily bend in half when held up between your fingers.  As thin as you can get them. 

Add the vegetables and garlic to a medium-sized mixing bowls, and then drizzle with olive oil and balsamic vinegar, salt and pepper.  Set aside for 20-30 minutes on your countertop.  This allows the vegetables to soften and mascerate slightly, and they should taste completely "cooked" and not crunchy.  These veggies were delicious alongside my Feta and Fresh Oregano Stuffed Chicken Breasts...which I will share shortly.


Upupaepops said...

sounds like a good one to try. I will have to lower the olive oil content for my diet plan. I eat zuchinni often and love yellow squash as well

Upupaepops said...

Made it tonight

used a scant Tablespoon of oil and a generous 2 tsp of vinegar, only a pinch of salt.


Nona Janet said...

I'm so glad you liked it! Great idea to vary the amount of oil to dietary preference! I find it amazing how the vinegar and salt break down the vegetables to where they actually taste cooked. :)

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