Title: Summer squash with chunky tomato caper sauce
 Categories: Vegetables
      Yield: 6 Servings
 
           -JUDI M. PHELPS
      1 tb White wine vinegar
      1 tb Lemon juice
      2    Shallots; minced
      4 tb Olive oil
      2 tb Capers; drained
  1 1/2 lb Plum tomatoes; coarsely
           -chopped and drained
      1 c  Cooked corn kernels
      1 c  Arugula leaves; coarsely
           -chopped
    1/2 c  Fresh basil; chopped
     12    Kalamata black olives or
           Greek black olives; pitted
           -and diced
      4 sm Yellow zucchini or
           Summer squash; sliced
           -1/2-inch thick
      4 sm Green zucchini squash;
           -sliced 1/2-inch thick
           Salt & freshly ground pepper
 
  In a medium bowl, combine vinegar, lemon juice and shallots.
  Gradually add oil, whisking until thoroughly blended. Add capers,
  tomatoes, corn, arugula, basil, and olives. Toss gently to combine.
  Add salt and pepper to taste.
  
  Steam squash until just tender.  (Don't overcook!) Season with salt
  and pepper to taste.  Arrange squash on a shallow platter. Spoon
  sauce over top and serve.
  
  Calories per serving 172, 10.7 gm fat, 0 mg cholesterol, 19 g
  carbohydrates, 6 gm fiber.  Source: Delicious Magazine by Whole Food
  Markets.
  
  Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
  jphelps@best.com