SPRING VEGETABLE SAUCE
Source: The Complete Book of Sauces by Sallie Y. Williams

This no-cook sauce is easy to make and absolutely delicious poured over hot pasta, mixed into pasta salads, served over grilled veal chops, or with cold poached fish.

2 large, ripe tomatoes, seeded and chopped
1 small zucchini, chopped
1/2 small cucumber, peeled, seeded, and chopped
1/2 large green bell pepper, seeded and chopped
1/2 large red bell pepper, seeded and chopped
1 bunch .scallions (white and light green parts only), sliced
2 cloves garlic, minced
1 teaspoon chopped fresh thyme
3 tablespoons fresh lime juice
1/3 cup olive oil (or more if desired)
Salt and freshly ground black pepper to taste

Toss all the ingredients together in a large mixing bowl. Chill overnight to allow the flavors to develop, but return to room temperature before serving.

Makes about 3 cups