Ingredients:
- 2 medium zucchini or yellow summer squash (about 1 pound)
- 2 medium Vidalia sweet onions, chopped
- 2 tsp. olive oil
- 2 tbsp. balsamic vinegar
- 2 tbsp. chopped fresh mint
- 2 tbsp. chopped fresh parsley
- 1/2 tsp. salt
- Pepper to taste
- 2 tbsp. chopped pecans, optional
Preparation:
Cut zucchini into strips about 1 1/2-inches in length. Spread zucchini and onions in a microwave-safe dish. Cover loosely with plastic wrap and microwave for 5 minutes on HIGH. Meanwhile combine oil, vinegar, mint and parsley in a small container. Cool zucchini and onions for 3 to 4 minutes then toss with oil and vinegar mixture. Sprinkle with pecans, if used; serve warm or at room temperature.Serves 4.
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