Source: National Pork Board

Broccoli, squash, and zucchini in a spicy lemon juice, white balsamic vinegar, and hot red pepper flake marinade.

Servings

2 cup fresh broccoli florets
1 Squash, summer, all types, fresh, small , halved lengthwise and sliced
1 small zucchini , cut into bite-size strips
0.5 tsp hot red pepper flakes
0.33 cup balsamic vinegar (white)
2 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp sugar

1 Cook broccoli, covered, in medium saucepan in small amount of boiling, lightly salted water for 3 to 4 minutes or just until broccoli is crisp-tender; drain. Immediately plunge cooked broccoli into ice water. When chilled, drain.
2 In a large bowl, combine broccoli, squash, zucchini and hot red pepper flakes. In a glass measuring cup, combine vinegar, oil, lemon juice and sugar. Pour over broccoli mixture; toss gently to coat. Cover and chill for 2-4 hours, stirring occasionally.