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Ingredients25 m servings 85
Original recipe yields 4 servings
- Combine summer squash, zucchini, red onion, and baby carrots in a large bowl. Sprinkle with black pepper, cracked peppercorns, salt, and red pepper flakes. Drizzle olive oil over the top. Add dill. Pour red wine vinegar over everything and mix well.
- Cover and refrigerate until ready to serve.
Per Serving: 85 calories; 3.9 12.2 3 0 906 Full nutrition