Picked up some extra Zucchinis (on sale) the other day and well why not for 4th of july dinner meal
it was very good, yeah linking a 'gram in here. horrors!
Ingredients:
cubanelle pepper
medium size onion
1 yellow squash
2 zucchini
First half the onion, peel and de-stem it, then slice into slivers GeWilli style. Put those in a medium size bowl and soak in cold water, drain and repeat two more times.
While soaking the onions dice the pepper into small cubes. you could use a red pepper for color, but the cubanelle adds the tiniest bit of heat and a varation of green that looks good (I probably would have put a red pepper in with it but I didn't have one on hand).
Drain the water from the onions, add the peppers to that bowl and then add some apple cider vinegar and some rice wine vinegar, a bit of salt and some dried oregano. Mix and let marinate.
Peel the squash and the zucchini with a veggie peeler of if you're lucky a mandolin would work nicely for this. Goal is to make thin ribbons. Peeling and rotating after three or four ribbons seems to work. The seeded section of the yellow squash was not used (it was fed to the guinea pig).
These went into a larger bowl. Once all peeled I poured a tablespoon or three of extra virgin olive oil over the ribbons of zucchini and gently coated them all.
Just before serving I put the onion pepper vinegar mix in with the wide thin ribbons. And gently tossed it together. Added some black pepper, and a bit of balsalmic vinegar.
Fresh, light, very yum. Went well with the dry rub charcoal grilled chicken thighs covered in some smokey mesquite BBQ sauce for dinner.
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