Recipe information
Yield
2 servings; can be doubled or tripled
Ingredients
2 small zucchini, cut into 1/4-inch-thick rounds
2 small yellow summer squash, cut into 1/4-inch-thick rounds
8 ounces mushrooms, quartered
12 cherry tomatoes, stemmed, halved
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1/4 cup olive oil
2 teaspoons minced fresh oregano or 3/4 teaspoon dried, crumbled
1/2 teaspoon ground cumin
Salt and freshly ground pepper
Preparation
Step 1
Steam zucchini and summer squash until just tender, about 6 minutes. Drain well. Transfer to medium bowl. Add mushrooms and tomatoes.
Step 2
Combine mustard and vinegar in bowl. Gradually whisk in oil. Add oregano and cumin. Mix dressing into vegetables. Season with salt and pepper. Cool to room temperature and serve.
