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Vegetables Vinaigrette

Yield 8 servings


  • 2 small tomatoes, peeled and cut into narrow wedges
  • 2 cups broccoli flowerets
  • 1 large onion, sliced and separated into rings
  • 1 small zucchini, sliced
  • 1 medium-size yellow squash, sliced
  • 1 medium cucumber, sliced
  • 1 cup olive oil
  • 1/3 cup white wine vinegar
  • 2 cloves garlic, minced
  • 2 teaspoons dried whole oregano
  • 1/2 teaspoon dry mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

How to Make It

  1. Combine first 6 ingredients; toss lightly.

  2. Combine oil, vinegar, garlic, oregano, mustard, salt, and pepper in a jar; cover tightly and shake well. Pour over vegetables, and toss lightly. Cover and refrigerate overnight. Serve vegetables with a slotted spoon.

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