Italian Marinated Vegetable Salad
Make Ahead Tip: Cover and refrigerate for up to 3 days.
Be sure to use a nonreactive pan, baking dish or bowl--stainless-steel, enamel-coated or glass--when cooking with acidic food to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.
2 vegetable, 1 fat