Enjoy fresh vegetables at the height of the season with this side salad.

Marinated Fresh Vegetable Salad

2 cups fresh small broccoli florets
1 small yellow summer squash, halved lengthwise and sliced
1 small zucchini, cut into bite-size strips
1/2 teaspoon crushed red pepper
1/3 cup white balsamic vinegar
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon granulated sugar

1. Cook broccoli, covered, in medium saucepan in small amount of boiling, lightly salted water for 3 to 4 minutes or just until broccoli is crisp-tender; drain. Immediately plunge cooked broccoli into ice water. When chilled, drain.
2. In large bowl, combine broccoli, yellow squash, zucchini and crushed red pepper.
3. In glass measuring cup, combine vinegar, oil, lemon juice and sugar. Pour over broccoli mixture; toss gently to coat. Cover and chill for 2 to 4 hours, stirring occasionally.

Serves 4.

Recipe provided courtesy of Pork: The Other White Meat.