Fresh end-of-summer, beginning-of-fall recipe to use up some of your garden's bounty of tomato, squash, zucchini and basil. You planted all those right? Or, maybe your neighbor's still busting down your door to unburden herself with her "this-is-more-than-we-can-ever-possibly-eat" garden goodies? I had to come up with something yesterday b/c my parents toted veggies across state lines, from my brother's garden in Delaware for land's sake! ('Cuz that's what they say in Delaware... "Well, for land's sake!").
Ginger-Basil Dressing (adapted from here)
¼ C coarsely chopped fresh ginger
3 T rice wine vinegar
1 T honey
1 T soy sauce
1 T minced fresh basil
1 T water
½ C extra virgin olive oil
In a blender, combine all dressing ingredients. Blend until smooth.
Peel and dice 2 yellow squash, 1 zucchini and 2 tomatoes - or any combo of summer veggies you have on hand. Toss with dressing. Let rest for about 30 mins. Enjoy!
I doubled everything but the ginger in the dressing, and it is deeee-licious!
