Vegetables in Mint Vinaigrette

So my wife and I decided to try something new on Friday night for dinner and it was a flop. As a matter of fact it was our first ever flop from a Moosewood cookbook. The recipe used seitan in a curry sauce and it just didn’t cut it (at least not for us). However, one of the things I like most about the Moosewood cookbooks is their side dish recommendations for each meal. Pictured is the recommended side dish for the flop and it was definitely a keeper. I can’t wait for farm fresh ingredients from our CSA farm this summer to try this again. Here is what you need.


1 cup of water

2 1/2 cups of fresh or frozen corn

1 medium zucchini diced

1/4 cup of red bell pepper diced

2 tablespoons of vegetable oil

2 tablespoons of cider vinegar

4 tablespoons of fresh mint (I used more)

1/4 chopped parsley

1/2 teaspoon of sugar or honey (I used honey)

salt and pepper to taste

chopped green onions (optional) I had them and forgot to use them it was still great


Put water, corn, and zucchini in a saucepan, cover and bring to a boil. Add the bell pepper and simmer for just a minute. Drain and set aside in bowl. In another small bowl whisk together the vinaigrette ingredients until emulsified. Pour over the vegetables. Top with the green onions if you wish and serve. This recipe was simple but very good.


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