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Marinated Vegetable Salad
Ingredients
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2
medium tomatoes or 4 Roma tomatoes
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1
medium green sweet pepper
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1
small zucchini or yellow summer squash, thinly sliced (1-1/4 cups)
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1/4
cup thinly sliced red onion
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2
tablespoons snipped fresh parsley
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2
tablespoons olive oil
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2
tablespoons balsamic or wine vinegar
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2
tablespoons water
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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.
Nutrition Facts
(Marinated Vegetable Salad)
- Servings Per Recipe 6,
- Calories 64,
- Protein (gm) 1,
- Carbohydrate (gm) 5,
- Fat, total (gm) 5,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Vitamin A (IU) 534,
- Vitamin C (mg) 30,
- Sodium (mg) 6,
- Calcium (DV %) 10,
- Iron (DV %) 1,
- Vegetables () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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