Marinate this tomato and zucchini salad
for just 30 minutes or all day.
Marinated Vegetable Salad
2 medium tomatoes or 4 Roma tomatoes
1 medium green sweet pepper
1 small zucchini or yellow summer squash, thinly sliced (1 1/4
cups)
1/4 cup thinly sliced red onion
2 tablespoons snipped fresh parsley
2 tablespoons olive oil
2 tablespoons balsamic or wine vinegar
2 tablespoons water
1 tablespoon snipped fresh thyme or basil or 1 teaspoon dried
thyme or basil, crushed
1 clove garlic, minced
- 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 a slotted spoon.
Makes 6 to 8 side-dish servings.
Nutritional facts per serving: calories: 64, total fat: 5g, saturated fat: 1g,
cholesterol: 0mg, sodium: 6mg, carbohydrate: 5g, fiber: 1g, protein:
1g, vitamin C: 51%, calcium: 1%, iron: 3%, vegetables: 1diabetic
exchange, fat: 1diabetic exchange
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