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Marinated Vegetable Salad




Source of Recipe


Better Homes and Gardens


List of Ingredients




• 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
• 2 - 3 tablespoons toasted pine nuts (optional)


Recipe



1. Cut tomatoes into wedges. Cut sweet pepper into small squares. Combine tomatoes, sweet pepper, zucchini, onion, and parsley; set aside.


2. 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.


3. 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.) Stir in pine nuts, if desired. Serve with a slotted spoon. Makes 6 to 8 side-dish servings.