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

Directions

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.) Serve with a slotted spoon. Makes 6 to 8 side-dish servings.