SUMMER SNACKING

With the abundance of vegetables available in my garden finally here, I decided to make my favorite snack that I keep on hand in the refrigerator:  Marinated Tomatoes, Cucumbers and Onions.  I've made various versions of this over the year, and it's a great addition to a salad, sandwich, or just as a snack on its own.  In fact, it was so warm last night that I didn't feel like cooking, so I took some previously baked baby potatoes, squashed them in a bowl, and added to them some of the marinated vegetables I've had in the refrigerator for the last week.  The potatoes become a very vinegary potato salad and the tomatoes and cucumbers add a distinct flavor and texture.  I think I'll call it my "Pomato Bowl"

To make the marinade, combine the following:

1/2 cup red wine vinegar
1/2 cup rice wine vinegar
1/2 cup balsamic vinegar
3 tablespoons dried dill
1 teaspoon agave syrup
1 teaspoon red pepper flakes (optional or use less if you can't stand the heat)
2 tablespoons Braggs Liquid Amino
Freshly ground pepper

I then add sliced tomatoes, sliced cucumbers, sliced red onions (white or yellow work as well), 5 cloves crushed or sliced garlic.  Let them marinate for at least 24 hours.  The longer you let them go the better.  The cucumbers will taste like a combination of bread and butter pickles and dill.  You can add any other vegetables as well:  Carrots, Bell Peppers, jalapeño, tomatillo...be creative.