Italian Vegetable Medley

by

This recipe is modified from the “Bruchetta Pasta Salad” recipe.  I left out the pasta and made it completely vegetarian to have a more healthy meal.  It turned out excellent, light and refreshing.  The perfect summer dish when you have fresh vegetables coming out of the garden.

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Ingredients:
1 Yellow Pepper
1 Red Pepper
1 Orange Pepper
2 Tomatoes, chopped
1 Zucchini
1 Yellow Squash
2 green onions, chopped
1 tbsp red onion, chopped finely
1-2 cloves garlic, minced
1 bunch basil, chopped
1 tbsp olive oil
2 – 4 tsp balsamic vinegar (to your taste)
1/3 cup shredded parmesan cheese
salt & fresh ground pepper to taste

Instructions:
In a bowl, combine the tomatoes, peppers, squash, onions, garlic, chopped basil, olive oil, balsamic vinegar and parmesan cheese.  Let this mixture rest for at least 15 minutes.   Season with salt and fresh ground pepper.  You can serve and enjoy this recipe right away, or let it rest for up to an hour before enjoying!

 

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