Marinated Vegetable Salad
Marinate this tomato and zucchini salad just 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 Tbs snipped fresh parsley
2 Tbs olive oil
2 Tbs balsamic or wine vinegar
2 Tbs water
1 Tbs snipped fresh thyme or basil or 1 teaspoon dried thyme or basil, crushed
1 clove garlic, minced
2 Tbs toasted pine nuts (optional)
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.) Stir in pine nuts, if desired. Serve with a slotted spoon. Makes 6 to 8 side-dish servings.
Preparation time: 50 minutes
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.
Amount Per Serving
% Daily Value
Total Fat 2.00g 3%
Saturated Fat 0.00g 0%
Cholesterol 0.00mg 0%
Sodium 6.00mg 0%
Carbohydrates 5.00g 1%
Dietary Fiber 1.00g 4%
Protein 1.00g 2%
Source: Better Homes and GardensÂ®
Copyright 2002. Meredith Corporation.