I threw this together for dinner 2 nights ago after finding some huge zucchinis and surprising cute little summer squash at my local organic. It tasted fresh and delicious, but I just ate the leftovers 2 nights later and wow! It was amazing. The salt and oil have very lightly pickled the zucchini and squash, and the flavors have really melded together. I recommend making this at least a day and advance for optimum flavor.
1 large zucchini, or 2 small, sliced
5 little yellow summer squash, cut into 1/8ths
½ white salad onion, diced
1 tablespoon fresh dill, minced
1 tablespoon fresh oregano, minced
1 tablespoon fresh thyme, minced
1 tablespoon fresh sage, minced
2 tablespoon olive oil
½ teaspoon himalayan salt
¼ cup sundried tomatoes, soaked if hard, chopped
8 kalamata olives, chopped
Chop the zucchini by cutting it lengthwise, then into little half-moons. Cut the little summer squashes into eighths (wedges). Mince the herbs and onions and mix with the vegetables. Add chopped sundried tomatoes and olives, then drizzle with olive oil and sprinkle with salt. Toss and let marinate for as long as you can.