Marinated Vegetable Salad
|Tomatoes/4 roma tomatoes||2 Medium|
|Green sweet pepper||1 Medium|
|Zucchini/Yellow summer squash||1 Small, thinly sliced|
|Snipped fresh parsley||2 Tablespoon|
|Olive oil||2 Tablespoon|
|Balsamic vinegar/Wine vinegar||2 Tablespoon|
|Snipped thyme/Basil / 1 teaspoon dried thyme / basil, crushed||1 Tablespoon (Fresh)|
|Garlic||1 Clove (5 gm), minced|
Cut tomatoes into wedges.
Cut sweet pepper into small squares.
In a medium bowl combine tomatoes, sweet pepper, squash, onion, and parsley; set aside.
For dressing, in a screw-top jar combine oil, vinegar, water, thyme, and garlic.
Cover and shake well.
Pour dressing over vegetable mixture; toss gently to coat.
Cover; let stand at room temperature for 30 to 60 minutes, stirring occasionally.