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