There are many summer vegetable relish recipes, but they typically include a mix of chopped vegetables, such as tomatoes, cucumbers, onions, and peppers, in a vinegar-based dressing.
YOU MAY USE 1/3 TS DRIED DILL INSTEAD OF THE FRESH.
IN A LARGE BOWL,COMBINE YELLOW SQUASH, ZUCCHINI, CARROTS, RED ONION AND DILL.
IN A SMALLSAUCE PAN, OVER LOW HEAT, COMBINE VINEGAR, SUGAR, MUSTARD SEED, CORIANDERSEED, SALT AND RED PEPPER.
COOK UNTIL SUGAR DISSOLVES, ABOUT 2 MINUTES.
POUR OVER VEGETABLE MIXTURE, TOSS WELL TO COAT ALL PIECES.
PLACE RADICCHIOLEAVES IN LARGE BOWL; TOP WITH VEGETABLE RELISH.
MAKES 4 CUPS.
SERVES 8.
EACH SERVING = 48 CALORIES, 1 g PROTIEN, 0 g FAT, 11 g CARBO, 147 mgSODIUM.
PREP TIME = 10 MINUTES; COOK TIME = 5 MINUTES; READY TO EAT TIME =15 MINUTES.
Ingredients
Directions
YOU MAY USE 1/3 TS DRIED DILL INSTEAD OF THE FRESH.
IN A LARGE BOWL,COMBINE YELLOW SQUASH, ZUCCHINI, CARROTS, RED ONION AND DILL.
IN A SMALLSAUCE PAN, OVER LOW HEAT, COMBINE VINEGAR, SUGAR, MUSTARD SEED, CORIANDERSEED, SALT AND RED PEPPER.
COOK UNTIL SUGAR DISSOLVES, ABOUT 2 MINUTES.
POUR OVER VEGETABLE MIXTURE, TOSS WELL TO COAT ALL PIECES.
PLACE RADICCHIOLEAVES IN LARGE BOWL; TOP WITH VEGETABLE RELISH.
MAKES 4 CUPS.
SERVES 8.
EACH SERVING = 48 CALORIES, 1 g PROTIEN, 0 g FAT, 11 g CARBO, 147 mgSODIUM.
PREP TIME = 10 MINUTES; COOK TIME = 5 MINUTES; READY TO EAT TIME =15 MINUTES.
