Recipes: Zucchini Tomato Toss

I was so skeptical when I saw this recipe. Raw Zucchini? I don't have much luck when it comes to Raw vegetables. And most Zucchini recipes are a hit or miss.

I'm proud to say this was a...HIT. It was good. The tomatoes were the best part. The dressing was the next best. The flavors were just great. I think the vinegar does it's part to cook the veggies. I'm a big fan. And well know that raw veggies are ridiculously good for you.

From allrecipes.com

YUM.


"'A co-worker shared this flavorful medley of tomatoes and zucchini with me many years ago,' recalls Jan Clark of Salt Lake City, Utah. 'It's a wonderful way to use up garden produce in the summer when it's plentiful.'"

Ingredients

• 4 cups thinly sliced zucchini
• 2 medium tomatoes, cut into wedges
• 1/4 cup thinly sliced green onions
• 3/4 cup white wine vinegar or cider vinegar
• 2/3 cup vegetable oil
• 1 garlic clove, minced
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 dash pepper

Directions

1. In a serving bowl, combine the zucchini, tomatoes and onions. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over zucchini mixture and toss gently to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.