Vegetable Vinaigrette

Vegetable Vinaigrette

Metric Ingredient Imperial 1/2 zucchini, diced & cooked tender crisp 1/2 1/2 yellow squash, diced & cooked tender crisp 1/2 115 g green beans, sliced & cooked tender crisp 1/4 lb 30 ml fresh lemon juice 2 tbsp .5 ml dijon mustard 1/8 tsp 75 ml olive oil 1/3 cup 2 ml salt 1/2 tsp - freshly ground pepper - 2 small tomatoes, diced 2

Prepare zucchini, squash and beans as per ingredient listing. In a medium bowl; combine lemon juice and mustard.  Whisking constantly, drizzle oil into mixture.  Add salt and pepper to taste.  Add zucchini, squash, beans and tomatoes.  Stir gently to blend.  Set aside at room temperature.  Serve over grilled fish. Servings: 6

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