Marinated Vegetable Salad
Cut tomatoes into wedges. Cut sweet pepper into small squares. In a medium bowl, combine tomatoes, sweet pepper, zucchini, red onion and parsley; set aside.Advertisement
For dressing, in a screw-top jar, combine oil, vinegar, the water, thyme or basil and garlic. Cover; shake well. Pour over vegetable mixture. Toss lightly to coat.
Let mixture stand at room temperature for 30 to 60 minutes, stirring occasionally. (Or cover and chill for 4 to 24 hours, stirring once or twice. Let stand at room temperature about 30 minutes before serving.) If desired, garnish with pine nuts (see Tip). Serve with a slotted spoon.
Tip: To toast pine nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degree F oven for 5 to 7 minutes or until golden, shaking pan once or twice.
1 fat, 1 vegetable