My friend and fellow foodie, Jerry Jackson, sent me this recipe for marinated yellow squash the other day. Jerry is (among other roles) senior editor and publisher of FMI Quarterly, the journal I edit, and he loves to go to all of the new restaurants in the area and then let me know which ones are worth visiting. We meet several times a year to discuss Quarterly production, etc., usually at an area restaurant, which is much better than getting together in the office.
After reading his recipe, I knew I would have to try it since I love yellow squash. Two added bonuses are (1) it is vegan, and (2), it does not require any cooking. The marinade is excellent, with two types of vinegar and just the right amount of sugar. The sweet onion, green pepper and celery add extra crunch to the dish. Perfect for the summer – light, yet tangy and refreshing. A perfect blend of flavors that is good for you!
- 3 to 4 large yellow squash, sliced thin
- ½ cup diced sweet onion (I like Vidalia)
- ½ cup chopped green pepper
- ½ cup diced celery
For the marinade
- 2 tablespoons red wine vinegar
- 1/3 cup extra virgin olive oil
- 2 garlic cloves, minced
- ½ cup sugar
- 2/3 cup cider vinegar
- Fresh ground black pepper, to taste
- Sea salt, to taste
Place the squash, onion, green pepper and celery in a large bowl.
In a medium bowl, whisk together the rest of the ingredients.
Pour the marinade over squash mixture and season with extra pepper.
Put the marinated squash in an airtight container and refrigerate overnight. I shook the container several times to keep the marinade evenly distributed.
Serve as a side dish or by itself as a salad. Yum, yum, yum! Thanks for sharing this recipe, Jerry.
Eat, drink and be merry!
Follow Kel’s Café on Twitter at http://twitter.com/kelscafe