2 tablespoons white wine vinegar |
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2 tablespoons fresh lemon juice |
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1 tablespoon minced garlic |
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2 teaspoons chopped fresh thyme leaves |
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Salt and freshly ground black pepper |
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1/3 cup extra-virgin olive oil |
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1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick |
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1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick |
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