1 zucchini, chopped
1 yellow or patty pan squash, chopped
1 ear of corn, shucked, cleaned, and lightly sauteed
4 oz green beans, finely diced
2 oz grape tomatoes sliced in half
1 tsp salt
2 oz picked basil
½ bunch scallions, finely chopped
3 cloves of garlic, microplaned
1 cup canola oil or olive oil
1.5 tsp salt
1 tbsp sugar
1 tsp red pepper flakes
2 lemons or limes, juiced
In a small saucepan, heat the oil over high heat until smoking. Place the scallion, garlic, red pepper flakes, salt, and sugar into a heat-safe bowl, metal is best. Once the oil is smoking, very carefully pour the hot oil over the ingredients in the bowl. Everything will sizzle and become fragrant.
Once the oil scallion mixture has cooled, mix in the lemon or lime juice. Pour mixture over your veggies and stir well, top with basil, and serve at room temperature.
For extra crunch add oven-crisped quinoa, toasted peanuts, sunflower seeds, or salted pepitas.
Plate and enjoy!