Guest guest Posted September 13, 2002 Report Share Posted September 13, 2002 Marinated Vegetable Salad Marinate this tomato and zucchini salad just 30 minutes or all day. 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 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. Nutritional facts per serving calories: 64 , total fat: 5g , saturated fat: 1g , cholesterol: 0mg , sodium: 6mg , carbohydrate: 5g , fiber: 1g , protein: 1g , vitamin C: 51% , calcium: 1% , iron: 3% , vegetables: 1diabetic exchange , fat: 1diabetic exchange ===== Language is an expression of thought. Everytime you speak, your mind is on Parade Exodus 20:8-11 & Hebrews 4:9 News - Today's headlines http://news. Quote Link to comment Share on other sites More sharing options...
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