directions
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1
Combine the tomatoes, cucumber, green pepper, zucchini, scallions, corn, carrot, parsley, basil, and radishes
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2
Add the oil, vinegar, garlic, salt, and pep- per; toss to blend
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3
Let stand, covered, 20 minutes before using
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4
This sauce can be made ahead and refrigerated, but should be eaten the same day as made
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5
Toss sauce with hot pasta and serve at once
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6
Serves 4.
Fresh From the Garden sauce
ingredients
- 1-1/2 cups chopped ripe tomatoes
- 1/4 cup diced peeled cucumber
- 1/4 cup chopped seeded green bell pepper
- 1/4 cup chopped trimmed zucchini
- 1/4 cup chopped scallions
- 1 ear corn, husked, kernels cut from the cob
- (uncooked), about 1/2 cup
- 1 medium carrot, peeled and coarsely shredded
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh basil
- 2 tablespoons diced radishes
- 6 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 garlic clove, crushed
- 1/2 teaspoon salt, or to taste
- freshly ground black pepper to taste