Marinated Vegetable Salad - 5/4/04

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 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)

  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.

Servings: 6
Preparation time: 50 minutes