Two-for-one veggies & salad - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Two-for-one veggies & salad



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    How to make your veggies and salad last.

    We are all trying to save a buck or two, so what if you could stretch your meals a little longer?

    Two-for-one veggies:

    • 3 medium zucchini
    • 3 medium yellow squash
    • 6 plum tomatoes, cut in half
    • 1 tbsp. olive oil
    • 1 tbsp. kosher salt
    • 1 tsp. dried basil or 2 tsp. fresh chopped basil

    Cut off ends of the zucchini and squash. Cut each squash lengthwise into three-inch thick slices. Combine zucchini, squash and tomatoes in a mixing bowl. Add olive oil, salt and basil and toss to coat.

    Grill vegetables on a medium-hot grill until slightly charred and tender-crisp. Remove from grill, cool and chop coarsely. Makes about six cups. 

    Two-for-one salad:

    • 3 cups Two-for-One Veggies (recipe above)
    • 12 basil leaves, chopped
    • 1/4 cup sliced red onion
    • 3 cups mixed greens
    • 4 ounces goat cheese


    • 1 tbsp. olive oil
    • 2 tsp. red wine vinegar
    • 1 tsp. maple syrup
    • 1/2 tsp. kosher salt

    In a large salad bowl or platter, combine "utility sauce" vegetables, greens, basil and red onion. In a small bowl, whisk together the dressing ingredients. Pour dressing over vegetables and toss gently to mix. Sprinkle crumbled goat cheese over the top of the salad. Serves four to six.