- make this recipe
- user reviews ()
Marinated Vegetable Salad
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.
Nutrition Facts
(Marinated Vegetable Salad)
- Servings Per Recipe 6,
- cal. (kcal) 64,
- Fat, total (g) 5,
- sat. fat (g) 1,
- carb. (g) 5,
- fiber (g) 1,
- pro. (g) 1,
- vit. A (IU) 534,
- vit. C (mg) 30,
- sodium (mg) 6,
- calcium (mg) 10,
- iron (mg) 1,
- Vegetables () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
Add your review
Top Brands
