1/4 cup chopped fresh dillweed or 1 1/2 tablespoons dried dillweed
1 tablespoon rice vinegar
1/2 teaspoon ground red pepper
1/4 teaspoon ground black pepper
1/8 teaspoon salt
How to Make It
Combine tomatoes and boiling water in a small bowl; let stand 5 minutes. Drain and chop.
While tomatoes soften, arrange zucchini in a steamer basket over boiling water. Cover and steam 3 minutes. Combine tomato, zucchini, dillweed, and remaining ingredients in a large bowl, tossing gently. Serve warm.
Chop softened sun-dried tomatoes with kitchen scissors.
Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook