Enjoying Summer Veggies
Summer seems to be slipping away quickly. Children will be on their way back to school in a couple of weeks. I hope that they can go back
with memories of a great summer and wonderful stories about spending time outdoors. With beautiful pictures of the time at the park or the
lake. With the smell of campfire still drifting from their favorite sweatshirts and longing for summer to stay just a little bit longer.

Let's not forget the delicious summer bounty we find in Wisconsin. There is something special about picking ripe vegetables from your garden
or your local market and making something delicious with it. It is the best time to enjoy the freshness of summer vegetables and fruits.
Cooking your vegetables is a great way to bring them to your table, but preparing them and serving them raw is a great way to taste their
wholeness, especially in the peak of their season.

For this recipe, I used freshly picked zucchini, summer squash, golden beets, carrots, and tomatoes. It is important that they are ripe but firm. A
quick herb dressing brings all the flavors together and adds a tangy bite to the vegetables. A perfect alternative to turning the stove on during
a hot day that is satisfying and pleasing to your palate

Servings: 4

Ingredients  
1 medium zucchini
1 medium summer squash
2 medium carrots, peeled
1/2-pint grape tomatoes
3 medium golden beets, peeled
2 spring onions
Freshly ground black pepper

Dressing:
1/4 cup cider vinegar
1 tablespoon capers
1 clove garlic
1 cup mixed herb leaves (basil, oregano, parsley, mint)
1/2 cup extra virgin olive oil
Salt to taste
Your preference of cheese to garnish (optional) - Goat cheese, burrata, or crumbled feta.

Method
Using a vegetable peeler, cut zucchini, summer squash, and carrots into thick ribbons. Add to a medium bowl. Using a sharp knife, half
tomatoes, thinly slice golden beets, and spring onions, add to the bowl. Make the dressing adding all the ingredients to a blender, mix on high
until well blended, taste and adjust seasoning. Pour half of the dressing on the vegetables, mix with a spoon until well coated. Add more
dressing if desired. You might not use all the dressing, it will keep in the refrigerator for three days, use with your next salad or on top of grilled
meat. Garnish the salad with your favorite cheese (optional) and serve at room temperature. Enjoy!
To find more recipes visit my website: www.fivesensespalate.com or follow me on social media. Facebook: Five Senses Palate. Twitter &
Instagram: @5sensespalate