But, I had no garden this year and no tomatoes on hand. What I did have was a crisper drawer full of some good looking vegetables and decent knife skills. Then, what to use for the dressing? A stocked pantry provided the seemingly weird combination of ingredients that made the best savory dressing. (recipe below)
1 large zucchini, only trimmed of the ends
1 large head of broccoli
1 red bell pepper
1 medium-large sweet onion
2 large carrots
2 large stalks celery
4 cloves raw garlic
Mix these vegetables together and toss with the dressing. Let sit for at least an hour to meld the flavors. Serve with chips, pita triangles, or other vegetables as dippers. This would make a great salad on a buffet dinner. I did use some of the leftovers for a fritatta. You can mix up the vegetables to suit your taste, your garden or what you have on hand.
There are some recipes that I cook and certain friends come to mind. This recipe is for Noel, my I hate bacon vegetarian friend.