It’s hard for me to resist all of the beautiful produce at the farmer’s market, so I always end up buying more than I can really use. I usually end up making a soup, stew or chili at the end of the week so nothing goes to waste, but when I spied this recipe in my Twitter feed this afternoon, I realized that it was the perfect way to use the stockpile of summer vegetables I have spilling out of my fridge and onto my counter. It comes courtesy of Forks Over Knives, and the addition of brown rice makes it hearty enough to take on a picnic or bring to a pot luck.
You can add or substitute any salad veggies you have on hand, but I think the combination of tomatoes, cucumbers and zucchini sound delicious! Find the recipe here. Bon appetít!