Green Things

  • Yield: 12 to 15 servings


1cup olive oil or vegetable oil, or 1/2 cup of each
-- Juice of 1 small lemon (about 2 tablespoons)
3tablespoons balsamic vinegar
1teaspoon salt
4-- zucchini, julienned
1tablespoon olive oil
1bunch broccoli, cut into florets, cooked tender-crisp
2bunches asparagus, trimmed, cooked tender-crisp
1pint brussels sprouts, cut into halves, steamed
-- Salt and pepper to taste


  1. Combine 1 cup olive oil, the lemon juice, balsamic vinegar and 1 teaspoon salt in a jar with a tight-fitting lid and shake well.  Saute the zucchini in 1 tablespoon olive oil in a skillet just until tender-crisp.  Arrange the zucchini, broccoli, asparagus and brussels sprouts on a platter in a pattern that resembles the spokes of a wheel.  Drizzle the warm vegetables with 2 tablespoons of the vinaigrette.  Chill, covered, overnight.  Serve with the remaining vinaigrette on the side in a small cruet with a top.  Season with salt and pepper.  Garnish with fresh basil, rosemary and tarragon.


Recipe reprinted with permission from Betty Sim’s Southern Scrumptious Entertains (Scrumptious, Inc., Decatur, Alabama, 2002).