Marinated Vegetable Salad
Marinate this tantalizing tomato and zucchini salad for as little as 30 minutes—or all day.
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 servings.
Nutritional Information Per Serving (1/6 of recipe): 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.
Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.