Summer Squash & Tomato Medley |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Tender squash pairs nicely with ripe tomatoes in this special side dish. The fresh dill and feta cheese complete the refreshing taste. Ingredients:
3 medium yellow summer squash, thinly sliced |
3 tablespoons lemon juice |
3 tablespoons olive oil |
2 tablespoons snipped fresh dill or 1-1/2 teaspoons dill weed |
1 garlic clove, minced |
1-1/2 teaspoons dijon mustard |
3/4 teaspoon sugar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3/4 cup crumbled feta cheese |
2 medium tomatoes, diced |
1/2 cup finely chopped sweet onion |
Directions:
1. In a small saucepan, bring 1 in. of water to a boil. Add the squash; cover and boil for 3-4 minutes or until tender. Drain.
2. In a large bowl, combine the lemon juice, oil, dill, garlic, mustard, sugar, salt and pepper. Gently stir in squash and cheese. Transfer to a serving platter. Combine tomato and onion; spoon over squash mixture. Serve immediately. Yield: 6 servings.
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