SPRING VEGETABLE SAUCESource: The Complete Book of Sauces by Sallie Y. WilliamsThis 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
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