JULIENNE VEGETABLES WITH CITRUS YOGURT SAUCE

Ingredients

1/3 cup plain yogurt, drained
2 teaspoons orange juice
1/2 teaspoon sugar
1/4 teaspoon lime zest
Pinch lemon zest
Pinch orange zest
1/4 teaspoon lime juice
1 teaspoon canola oil
1/2 cup zucchini, fine julienne-cut
1/4 cup yellow squash, fine julienne-cut
2 tablespoons carrots, fine julienne-cut
2 tablespoons red bell pepper, fine julienne-cut
1/4 teaspoon fresh ginger, minced
1/4 teaspoon lemon juice
Salt and pepper to taste
15 Athens® Mini Fillo Shells (1 box)

To make citrus yogurt sauce, in a small bowl combine yogurt, orange juice, sugar, lime zest, lemon zest, orange zest and lime juice. Chill for 1 hour.

In a small skillet, heat oil and sauté vegetables for 2 minutes. Add ginger and cook 2 minutes longer. Stirring constantly. Sprinkle with lemon juice and season with salt and pepper. Chill for 1 hour.

Spoon 1 rounded teaspoon of filling into each Fllo Shell. Top with 1/2 teaspoon of citrus yogurt. Serve immediately