Marinated Vegetable Salad
medium tomatoes or 4 Roma tomatoes
medium green sweet pepper
tablespoons snipped fresh parsley
tablespoons olive oil
tablespoons balsamic or wine vinegar
clove garlic, minced
- 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.) Serve with a slotted spoon. Makes 6 to 8 side-dish servings.
Nutrition Facts(Marinated Vegetable Salad)
- Per serving:
- 64 kcal cal.,
- 5 g fat
- (1 g sat. fat,
- 6 mg sodium,
- 5 g carb.,
- 1 g fiber,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet