The Outdoor Pantry
With a little planning, a garden of fresh veggies, flowers and herbs for your favorite dishes is just a step away.
Ingredients
SERVINGS: 4 to 6 Serving(s)
- 1½ cups julienne yellow squash
- 1½ cups julienne zucchini
- 1½ cups julienne carrots
- 1½ cups red pepper slices
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh dill
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh marjoram
- 1 teaspoon minced fresh garlic
- ½ teaspoon salt
- ½ teaspoon pepper
- Chives for garnish
Preparation
Combine all the vegetables in a mixing bowl. In a separate bowl, combine the remaining ingredients and mix well. Pour dressing over the vegetables and mix thoroughly - you may not need all the dressing. Garnish with fresh chopped chives
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