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Chez doesn't often pick as his star a veggie side dish over a meat (or most certainly the dessert) but on November 11th, during a meal that served to honor the Blue Ribbon Dishes that have made Chez so very happy... and very full, this was the winner. Nutritious and tasty... what else is there to consider. Enjoy!- Chez
- 2 tbsp olive oil
- 2 tbsp lemon juice (fresh squeezed)
- 2 tsp honey
- 1 tsp white vinegar
- 1 tsp sea salt
- 1/8 tsp fresh ground pepper
- 2 medium zucchini – shredded
- 1 cup fresh (or thawed frozen) corn kernels
- 1 cup yellow cherub tomatoes, halved
- 3 tbsp capers, drained
- 1/2 cup chopped cilantro
- 1/2 cup thinly sliced scallions
Whisk together the olive oil, lemon juice, honey, vinegar, salt and pepper in a medium bowl.
Cut ends off zucchini.
Using the shredder attachment on your food processor, shred zucchini
In a large bowl,
combine the zucchini, corn kernels, and
yellow tomato halves. Sprinkle with cilantro and green onions and capers and
toss slightly.
Pour dressing over the
veggies, a little at a time, tossing as you go, until everything is
well-coated.
Place in medium serving bowl or serving platter.
