Easy to make and full of flavor, this colorful vegetable medley can be enjoyed as an appetizer, side dish, or even light main when served atop udon noodles.
Yield: 4 (6-ounce) servings or 6 (4-ounce) servings
Prep time: 40 minutes
Shelf life: best in 1 to 2 days
For the vinaigrette:
- 1 teaspoon chia seeds
- 3 tablespoons water
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon rice vinegar
- 2 teaspoons honey
- 1½ teaspoons finely grated fresh ginger
- 3 tablespoons toasted sesame oil
For the vegetable medley:
- 1 teaspoon vegetable oil
- 8 ounces butternut squash, cut into ½-inch cubes
- 5 ounces sugar snap peas, blanched until crisp-tender
- 5 ounces extra-firm tofu, cut into ¼-inch cubes
- 3 ounces diced red bell pepper
- 2 scallions, including green parts, thinly sliced, plus 1 sliced scallion for garnish
- 2 tablespoons julienned basil leaves
- In a small bowl, combine the chia seeds and water; set aside for 20 to 30 minutes to soften. Once the seeds are soft, scrape them into the jar of an electric blender. Add the lime juice, rice vinegar, honey, ginger, and sesame oil. Puree until smooth. Season to taste with salt.
- While the seeds are soaking: In a large skillet over medium-high, heat the oil. Stir in the squash and saute until lightly colored on all sides, turning frequently, about 5 minutes. Remove, cover, and set aside until tender. Let cool.
- In a large bowl, combine squash, sugar snap peas, tofu, bell pepper, and the 2 scallions. Pour on the vinaigrette and toss. Add the basil leaves, toss again, sprinkle on the remaining scallion. Season to taste with salt and serve.