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Marinated Vegetables Salad




Source of Recipe


bhg.com






List of Ingredients



• 2 medium ripe fresh tomatoes or 4 Roma tomatoes
  
• 1 medium green pepper
  
• 1 small zucchini or yellow summer squash, thinly sliced ( 1 1/4 cups)
  
• 1/4 cup thinly sliced red onion
  
• 2 T snipped fresh parsley
  
• 2 T olive oil
  
• 2 T balsamic vinegar or wine vinegar
  
• 2 T water
  
• 1 T snipped fresh thyme or basil, or 1 tsp dried thyme or basil, crushed
  
• 1 clove garlic, minced
  
• 1 T pine nuts, toasted (optional)
  






Instructions



1. Cut tomatoes into wedges. Cut green pepper into small squares. In a large bowl combine tomatoes, green pepper, zucchini or summer sqush, onion, and parsley.
   
2. For dressing, in a screw-top jar combine oil, vinegar, water, thyme or basil, and garlic. Cover and shake well. Pour dressing over vegetable mixture. Toss lightly to coat.
   
3. Let mixture stand at room temperature for 30 to 60 minutes, stirring occasionally. If desired, stir in the pine nuts. Serve with slotted spoon.
   
4. MAKE-AHEAD TIP: Prepare salad. Cover and chill for 4 to 24 hours, stirring once or twice. Allow to stand at room temperature about 30 minutes before serving. If desired, stir in the pine nuts before serving.
   






Final Comments


Makes 6 to 8 servings