Instructions:

Marinated Vegetables Salad

Balsamic vinegar, made from white Trebbiano grape juice, adds a sweet flavor to this fresh tomato salad. This type of vinegar is aged in wooden barrels for at least 10 years, making it more expensive than other vinegars.

2 medium ripe fresh tomatoes or 4 Roma tomatoes
1 medium green 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 vinegar 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 tablespoon pine nuts, toasted (optional)

Cut tomatoes into wedges. Cut green pepper into small squares. In a large bowl combine tomatoes, green pepper, zucchini or summer squash, onion, and parsley.

For dressing, in a screw-top jar combine oil, vinegar, water, thyme or basil, and garlic. Cover and shake well. Pour dressing over vegetable mixture. Toss lightly to coat.

Let mixture stand at room temperature for 30 to 60 minutes, stirring occasionally. If desired, stir in the pine nuts. Serve with slotted spoon. Makes 6 to 8 side-dish servings.

* I add other vegetables to this like broccoli, carrots, radishes, cooked beets, cauliflower, etc. You can also add cooked pasta like bow-ties, small shells, etc.

Make-Ahead Tip: Prepare salad. Cover and chill for at least 4 hours or up to 24 hours, stirring once or twice. Allow to stand at room temperature about 30 minutes before serving. If desired, stir in pine nuts before serving.

Nutrition facts per serving: 41 calories, 2 g total fat, 0 g saturated fat, 0 mg cholesterol, 6 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein