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Marinated Vegetable Salad
SUBMITTED by Carrie, Bloomington
2 medium tomatoes, cut into wedges
1 medium green sweet pepper, cut into small squares
1 small zucchini or yellow summer squash, thinly sliced
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 tablespoons snipped fresh thyme or basil or 1 teaspoon dried
thyme or basil, crushed
1 clove garlic, minced
In bowl, combine tomatoes, sweet pepper, zucchini, onion, and
parsley; set aside. For dressing, in a screw-top jar, combine
oil, vinegar, water, thyme, and garlic. Put on lid; shake well.
Pour over vegetables and toss lightly to coat. Cover bowl,
refrigerate for at least 4 hours or up to 24 hours, stirring
once or twice. Let stand at room temperature about 30 minutes
before serving.
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