Provided by Better Homes and Gardens

Marinate this tomato and zucchini salad just 30 minutes or all day.


2 medium tomatoes or 4 Roma tomatoes
1 medium green sweet 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 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

Preparation Stand:30 minutesPrep:20 minutes
1 Cut tomatoes into wedges. Cut sweet pepper into small squares. Combine tomatoes, sweet pepper, zucchini, onion, and parsley; set aside.
2 For dressing, in a screw-top jar, combine oil, vinegar, water, thyme, and garlic. Cover; shake well. Pour over vegetable mixture. Toss lightly to coat.
3 Let mixture stand at room temperature 30 to 60 minutes, stirring occasionally. (Or, refrigerate, covered, for at least 4 hours or up to 24 hours, stirring once or twice. Let stand at room temperature about 30 minutes before serving.) Serve with a slotted spoon. Makes 6 to 8 side-dish servings.

Nutritional Analysis
Per Serving
calories 64
total fat 5g
saturated fat 1g
cholesterol 0mg
sodium 6mg
carbohydrate 5g
fiber 1g
protein 1g
vitamin C 51%
calcium 1%
iron 3%
vegetables 1 diabetic exchange
fat 1 diabetic exchange