- Rating:
- Servings:
- 2
- Difficulty:
- Total Time:
- Recipe By:
- Andrew Faulkner
Ingredients
- 2 small Organic Zucchini cut into 1/4 inch thick rounds
- 2 small Baby Summer Squash (use Yellow Summer Squash) cut into 1/4 inch thick rounds
- 8 ounces Mushrooms quartered
- 12 Cherry Tomatoes stemmed and halved
- 1 tablespoon Dijon Mustard
- 1 tablespoon White Wine Vinegar
- 1/4 cup Olive Oil
- 2 teaspoons Oregano minced or 3/4 teaspoon dried and crumbled
- 1/2 teaspoon Ground Cumin
- Salt and Fresh Ground Black Pepper
Directions
Steam zucchini and summer squash until just tender, about 6 minutes. Drain well. Transfer to medium bowl. Add mushrooms and tomatoes.
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.
