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.
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3 comments:
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
Made it tonight
used a scant Tablespoon of oil and a generous 2 tsp of vinegar, only a pinch of salt.
Fabulous
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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