Grilled Zucchini and Yellow Squash with Mint-kissed Vinaigrette

April 14, 2016

Michelle Rateau, Stratford University School of Culinary Arts & Hospitality Program (Richmond, VA campus), submitted this recipe for the KISS Recipe Contest.

Ingredients

¼ cup fresh lemon juice

3 Tbsp Spearmint Keep It Simple Syrup®

1 Tbsp whole grain mustard

1 garlic clove, minced finely

¼ cup extra virgin olive oil

1 teaspoon chopped fresh mint

½ teaspoon salt

Coarse ground black pepper to taste

Directions

1Blend lemon juice, mustard, garlic, and KISS in a small bowl.

2Drizzle in the olive oil and whisk until combined.

3Stir in the mint, salt, and pepper.

4Spoon over warm grilled vegetables.

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