FRESH VEGETABLE PLATTER
Some of the recipes featured will be
historical and from my books while others will go with the season or a special
holiday. Each recipe will be easy to prepare at home or in the classroom.
SERVES
6-8 
August
is the month to pick plump red tomatoes, shiny cucumbers, and luscious herbs,
like basil and oregano, from the garden. This recipe is so simple, but so
delicious and has such a wonderful aroma. Try it as a side dish at a barbecue or
family potluck.
Ingredients:
6 garden
fresh red tomatoes, washed and sliced
2 large
cucumbers washed, peeled and sliced
1
tablespoon chopped fresh basil or 1 teaspoon dried
basil leaves
1
tablespoon chopped fresh oregano leaves or 1 teaspoon
dried oregano leaves
Extra Virgin Olive Oil and Red Wine Garlic Vinegar
Salt and
pepper to taste
Equipment:
Large
platter
Plastic
wrap
1. Place
sliced tomatoes and cucumbers on platter. Sprinkle
lightly with olive oil and
vinegar.
2. Cover tops of vegetables with spices. Salt and
pepper
to taste.
3. Cover platter with plastic wrap. Refrigerate for 1 hour.
Loretta Frances Ichord
Copyright©2002
All rights reserved
Title Goes Here
Ut wisi enim ad minim veniam,
quis nostrud exerci taion
Title Goes Here
Ut wisi enim ad minim veniam,
quis nostrud exerci taion
Title Goes Here
Ut wisi enim ad minim veniam,
quis nostrud exerci taion