Name: Squash and zucchini with leek dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Squash and zucchini; 8 medium yellow patty-pan squash, quartered; 12 baby zucchini; Leek dressing; 2 teaspoon olive oil; 1 small leek, sliced thinly; 2 tablespoon lemon juice; 1 tablespoon vegetable stock; 1 tablespoon rice vinegar; 2 teaspoon lemon thyme leaves

Ingredients

Squash and zucchini

8 medium yellow patty-pan squash, quartered

12 baby zucchini

Leek dressing

2 teaspoon olive oil

1 small leek, sliced thinly

2 tablespoon lemon juice

1 tablespoon vegetable stock

1 tablespoon rice vinegar

2 teaspoon lemon thyme leaves

Method

1.To make leek dressing, heat olive oil in a small frying pan over medium-high heat; cook leek, stirring, about 10 minutes or until tender. Remove from heat; stir in lemon juice, vegetable stock and rice vinegar, and lemon thyme leaves.

2.Meanwhile, steam squash and zucchini in a medium baking paper-lined steamer, over a medium saucepan of simmering water, for about 5 minutes or until tender.

3.Drizzle vegetables with dressing.