Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-JUDI M. PHELPS
1 tb White wine vinegar
1 tb Lemon juice
2 Shallots; minced
4 tb Olive oil
2 tb Capers; drained
1 1/2 lb Plum tomatoes; coarsely
-chopped and drained
1 c Cooked corn kernels
1 c Arugula leaves; coarsely
-chopped
1/2 c Fresh basil; chopped
12 Kalamata black olives or
Greek black olives; pitted
-and diced
4 sm Yellow zucchini or
Summer squash; sliced
-1/2-inch thick
4 sm Green zucchini squash;
-sliced 1/2-inch thick
Salt freshly ground pepper

In a medium bowl, combine vinegar, lemon juice and shallots.
Gradually add oil, whisking until thoroughly blended. Add capers,
tomatoes, corn, arugula, basil, and olives. Toss gently to combine.
Add salt and pepper to taste.

Steam squash until just tender. (Don't overcook!) Season with salt
and pepper to taste. Arrange squash on a shallow platter. Spoon
sauce over top and serve.

Calories per serving 172, 10.7 gm fat, 0 mg cholesterol, 19 g
carbohydrates, 6 gm fiber. Source: Delicious Magazine by Whole Food
Markets.

Shared and MM by Judi M. Phelps. jphelps#shell.portal.com or
jphelps#best.com

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