Raw Summer Vegetable “Pasta”

Fall is definitely starting to show signs of emerging here in Boston. I’m still trying to hold on to these last few days of summer eating before I fully embrace the pumpkin spice lattes and desserts that I associate with Fall.

This “pasta” salad is so easy to throw together and is very delicious. Hubby and I sat down at the table and plowed through half of it as an afternoon snack. If you can still get some end of summer zucchini and tomatoes, you should definitely try this!

Hubby and I both agreed that the amount of tomatoes/garlic/herbs/etc would be perfect for 1/2 the amount of squash. And since this salad doesn’t keep very well, if you just cut the amount of squash in 1/2 then you’d get two servings. I have written the recipe below to reflect these changes.

One Year Ago: Steak Fajitas with Chimichurri and Drunken Peppers
Two Years Ago: Lime and Coconut Margarita Cupcakes

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Raw Summer Vegetable "Pasta"

Yield: 2

Ingredients:

1 zucchini squash, shaved thinly lengthwise with a vegetable peeler
1 yellow summer squash, shaved thinly lengthwise with a vegetable peeler
Sea salt and pepper to taste
1/2 Tbsp extra virgin olive oil
1 cup cherry or grape tomatoes, halved
5 oil-packed sundried tomatoes, drained and thinly sliced
1/2 shallot, finely chopped
1 clove garlic, finely chopped
1 Tbsp finely chopped basil
1 tsp finely chopped oregano

Directions:

In a large bowl, gently toss together all ingredients. Transfer to a platter and serve immediately.

Recipe as seen on Erin's Food Files, originally from Whole Foods

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9 Responses to “Mustard Maple Brussels Sprouts”

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    1
    Shannon — November 20, 2013 at 9:01 pm

    ooh, i love a good brussels recipe, this one is definitely going on the top of my to-try list! and i’m totally with you on pomegranate seeds 🙂

    • beantownbaker — November 24th, 2013 @ 6:05 pm

      Are pom seeds the best.

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    2
    Ginny — November 21, 2013 at 4:59 am

    I will definitely try these. But that’s not why I wrote. I wanted to tell you that I’m proud of you for taking off time to be with your family. It may or may not have been a difficult decision. That doesn’t matter – It was the right thing to do. While you didn’t ask my permission, you didn’t need to. You have my unmitigated support.

    Now go enjoy. Just remember to put your feet up now and then and if anyone volunteers, accept their offer without guilt. It will not only give you a break, you will likely have the perfect chance to bond with (and love) your helpers.

    Happy Thanksgiving!

    • beantownbaker — November 24th, 2013 @ 6:09 pm

      Thanks! Happy Thanksgiving to you!

  3. #
    3
    Liz — November 21, 2013 at 10:51 am

    Nice recipe. Thank you. Enjoy your time off and Happy Thanksgiving to you and your families.

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    4
    Athena @ Fitness & Feta — November 21, 2013 at 10:55 am

    Love pomegranates, and I love Brussels Sprouts, so I can’t wait to try this recipe. My boyfriend doesn’t have the same love affair with Brussels Sprouts as I do, but I’m hoping this will help change his mind. Thanks!

    • beantownbaker — November 24th, 2013 @ 6:11 pm

      This is definitely a recipe that could change the tune of a non-brussels-sprouts lover. Let me know how it goes.

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    5
    Charles Berger — November 29, 2013 at 2:17 pm

    It looks fantastic! thanks a lot for sharing the recipe

    • beantownbaker — December 1st, 2013 @ 6:49 pm

      It’s really quite tasty. Let me know if you try it out!

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