A tangy dressing makes this refreshing vegetable blend especially pleasing. You could serve it as an appetizer or a side dish. Sometimes I use thinly sliced carrots, zucchini or pearl onions.
“My sister inspired this recipe. I added a few more spices, but the concept is hers. It's easy to vary, is a great way to add veggies to your diet and the olive oil is heart healthy.”Jackie Termont - Richmond, Virginia
With so many barbecues in the summer, I created this simple, tasty dish to complement any entree. I like to prepare it earlier in the day and let it marinate, then I just throw it on the grill.—Cathy Godberson, Oakville, Ontario
“I'm not a big fan of the traditional green bean casserole, so I came up with this easy, no-fuss version.” It's so quick and versatile, you can make it anytime and for just about any main dish. Christie Ladd - Mechanicsburg, PA
Looking for a different way to serve vegetables? These tiny pasta granules act like a magnet, pulling together the flavors of the chicken broth and vitamin-rich veggies. Carrots, celery, peppers and zucchini add fresh crunch and bright color.
When my mom and sister developed several food allergies, we had to modify many recipes. I substituted quinoa for couscous in this tabouleh. Now we make it all the time! —Jennifer Klann, Corbett, Oregon
“I came up with the recipe when my garden was producing like crazy and I had lots of fresh zucchini, yellow squash and tomatoes," writes Dawn E Bryant of Thedford, Nebraska. "I combined the three, added herbs, garlic and feta and came up with a colorful, flavorful dish that I really love. My son eats it up like crazy too.”
"Having lost weight with Weight Watchers, I'm always on the lookout for tasty low-calorie meals," writes Diane Toomey of Methuen, Massachusetts. "I found this recipe in a newspaper a few years ago. It's great because it's low in fat, high in fiber, plus it's easy to make."