Two-for-one veggies & salad


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.

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