My garden will be producing plenty of tomatoes, zucchini, onions and yellow squash, and I’ll soon be running out of room in my refrigerator drawers! It will be an ideal time to cook dishes like the following recipe, incorporating some of those garden fresh veggies.
FRESH FARM VEGETABLES WITH BALSAMIC VINAIGRETTE
3 medium tomatoes, diced in bite sized pieces
2 medium zucchini or yellow squash, diced in bite sized pieces
½ onion, sliced in slivers
¼ cup white balsamic vinegar, gently boiled until reduced by half
2 Tablespoons extra virgin olive oil
3 Tablespoons Dijon mustard
½ teaspoon dried oregano
1 small garlic clove, minced
Salt and pepper to taste
2 slices bacon, cooked, drained and chopped for garnish
Blanch squash in salted boiling water for 2 minutes. Drain. Combine squash, tomatoes and onion in medium bowl. In a small bowl combine remaining ingredients except olive oil and bacon. Whisk oil in slowly. Drizzle vinaigrette over vegetables and toss. Garnish with bacon. Serves 4.
FRESH FARM VEGETABLES WITH BALSAMIC VINAIGRETTE
3 medium tomatoes, diced in bite sized pieces
2 medium zucchini or yellow squash, diced in bite sized pieces
½ onion, sliced in slivers
¼ cup white balsamic vinegar, gently boiled until reduced by half
2 Tablespoons extra virgin olive oil
3 Tablespoons Dijon mustard
½ teaspoon dried oregano
1 small garlic clove, minced
Salt and pepper to taste
2 slices bacon, cooked, drained and chopped for garnish
Blanch squash in salted boiling water for 2 minutes. Drain. Combine squash, tomatoes and onion in medium bowl. In a small bowl combine remaining ingredients except olive oil and bacon. Whisk oil in slowly. Drizzle vinaigrette over vegetables and toss. Garnish with bacon. Serves 4.
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