Ingredients
Squash and zucchini
Leek dressing
Method
1.To make leek dressing, heat olive oil in a small frying pan over medium-high heat; cook leek, stirring, about 10 minutes or until tender. Remove from heat; stir in lemon juice, vegetable stock and rice vinegar, and lemon thyme leaves.
2.Meanwhile, steam squash and zucchini in a medium baking paper-lined steamer, over a medium saucepan of simmering water, for about 5 minutes or until tender.
3.Drizzle vegetables with dressing.
If baby zucchini are unavailable, cut small zucchini into quarters.
Note