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Marinated Vegetable Salad recipe

Marinated VegetableSalad recipe

Marinate this tomato and zucchini saladfor just 30 minutes or all day.

Recipe: Marinated VegetableSalad

2 medium tomatoes or 4 Roma tomatoes
1 medium green sweet pepper
1 small zucchini or yellow summer squash, thinly sliced (1 1/4cups)
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 driedthyme or basil, crushed
1 clove garlic, minced

  • Cut tomatoes into wedges. Cut sweet pepperinto small squares. Combine tomatoes, sweet pepper, zucchini,onion, and parsley; set aside.
  • For dressing, in a screw-top jar, combineoil, vinegar, water, thyme, and garlic. Cover; shake well. Pourover vegetable mixture. Toss lightly to coat.
  • Let mixture stand at room temperature30 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 side-dish servings.

    Nutritional facts per serving (1/6 of recipe):calories: 64, total fat: 5g, saturated fat: 1g, cholesterol:0mg, sodium: 6mg, carbohydrate: 5g, fiber: 1g, protein: 1g, vitaminC: 51%, calcium: 1%, iron: 3%, vegetables: 1diabetic exchange,fat: 1diabetic exchange

    Recipe and photograph provided by BetterHomes and Gardens – a member of the Home and Family Networkfor the best of cooking, gardening, decorating and more. ©2003 Meredith Corporation. All rights Reserved.

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