(Yesterday I spent a few hours at Nationwide Children's Hospital so G could get stitches on his forehead, just like big brother. Okay boys, seriously, I've had enough of the hospital. SPH and I tried to count last night, and we think we've been to the ER at least 6 times, been admitted once, had one minor "procedure" and 3 surgeries. I think we may be ready to christen our own wing. But enough about our trips to the hospital...)
It was great to read your suggestions for new recipe ideas last week. I think this recipe may kill two birds, er, recipes with one stone. Jenny, for you, this is a no-cook recipe that can serve as a side or a light main dish. Camille and Nicole, this recipe uses yellow squash, zucchini or cucumber, in whatever combination you prefer.
Easy Italian Summer Vegetables
4-5 cups diced vegetables (I used about 2 ears of corn, straight off the cob--no need to boil, 2 yellow squash, and a zucchini, but you can use cucumber, sweet peas or even thawed frozen green beans)
1/4 cup sliced red onion (optional)
2 tablespoons fresh basil, chopped
1/2 cup mozzarella, cut into 1/4 inch cubes
1 tablespoon olive oil
1 tablespoon white wine vinegar (or apple cider or rice wine)
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
Combine vegetables, onion, basil and mozzarella in a medium or large bowl.
Add the oil, vinegar, salt and pepper. Stir well.
Let sit for at least one hour before serving. The vinegar in the dressing "cooks" the vegetables a bit and they are soft to eat.
I've made this twice already in the last week, and it is an instant hit. So easy, so fresh, and even the boys eat it. Don't let the simple ingredients fool you, the fresh vegetables, combined with the slight acidity of the vinegar, and creaminess of the cheese create a heavenly combination!
Oh and Nicole and Camille, I am working on a recipe that uses a *lot* of yellow squash, I am just not ready to post as it is still "in development." :) Stay tuned.
Make it a sweet day-