Minty Marinated Red Peppers and Squash

 
4 cups summer squash, cut in half lengthwise, and thinly sliced
4 cups zucchini, cut in half lengthwise, and thinly sliced
2 cups red pepper, destemmed, deseeded, cut into quarters lengthwise, and thinly sliced
3/4 cup green onions, thinly sliced
1/4 cup olive oil
3 T. frozen apple juice concentrate, thawed
2 T. lemon juice
1/2 t. salt
1/4 t. pepper
1/2 cup freshly chopped mint
1/4 cup freshly chopped parsley
 

In a large bowl, combine the summer squash, zucchini, red pepper, and green onions, and toss to combine. In a small bowl, combine the olive oil, apple juice concentrate, lemon juice, salt, and pepper, and whisk well to combine. Pour the dressing over the vegetables, sprinkle with the chopped herbs, and toss gently to thoroughly coat the vegetables with the dressing. Cover and chill for 1 hour to allow the flavors to blend. Before serving taste and adjust seasonings as needed.

Serves 8-10

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett