Marinated Vegetable Salad
Time needed
20 min
preparation
Ingredients
- 2 med. tomatoes
- 1 med. green sweet pepper
- 1 sm. zucchini or yellow summer squash, thinly sliced
- 1/4 C. thinly sliced red onion
- 2 Tbs. fresh parsley
- 2 Tbs. olive oil
- 2 Tbs. balsamic or wine vinegar
- 2 Tbs. water
- 1 Tbs. fresh thyme or basil
- 1 clove garlic, minced
Directions
Cut tomatoes into wedges. Cut sweet pepper into small squares. Combine tomatoes, sweet pepper, zucchini, onion and parsley; set aside.
For dressing, in a screw-top jar, combine oil, vinegar, water, thyme and garlic. Cover; shake well. Pour over vegetable mixture. Toss lightly to coat.
Let mixture stand at room temperature 30 to 60 minutes, stirring occasionally (or refrigerate, covered, for at least 4 hours or up to 24 hours, stirring once or twice. Let stand at room temperature about 30 minutes before serving). Serve with slotted spoon.
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