On Wed, 17 Aug 2016 08:37:32 -0400, Gary > wrote:

>I worked for a published cookbook author in June 2000. We talked and got
>along well. At the end of the job, she gave me a "tip." It was a copy of
>both of her cookbooks, signed to me. So very nice of her.
>
>Here's one that I tried and just found in my files. It's a good one.
>
>-------------
>Spring Vegetable Sauce
>
>- 2 large, ripe tomatoes, seeded and chopped
>- 1 small zucchini, chopped
>- 1/2 small cucumber, peeled, seeded and chopped
>- 1/2 large green bell pepper, seeded and chopped
>- 1/2 large red bell pepper, seeded and chopped
>- 1 bunch scallions (white and light green parts only), sliced
>- 2 cloves garlic, minced
>- 1 teaspoon chopped fresh thyme
>- 3 tablespoons fresh lime juice
>- 1/3 cup olive oil (or more if desired)
>- salt and freshly ground black pepper to taste
>
>*Note: I also added 1 tablespoon chopped fresh basil
>
>Mix all ingredients in large bowl...chill overnight to allow flavors to
>blend. Return to room temperature before serving over hot pasta.
>
> Recipe from: “The Complete Book of Sauces” by Sallie Y. Williams
>(copyright 1990)
>--

I see no purpose for the cuke and small cukes have no seeds... zuke
ditto. For serving over hot pasta I'd heat that mess and it
definitely needs some grated cheese too.