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Ingredients
2 Medium tomatoes
Or
4 Roma tomatoes
1 Medium green bell pepper
1 Small zucchini or yellow summer squash, thinly sliced
1/4 Cup red onion, thinly sliced
2 Tablespoon fresh parsley, snipped
2 Tablespoons olive oil
2 Tablespoons balsamic or wine vinegar
2 Tablespoons water
1 Tablespoon fresh thyme or basil, snipped
Or
1 teaspoon dried thyme or basil, crushed
1 Garlic clove, minced
3 Tablespoon toasted pine nuts
Instructions
Cut tomatoes into wedges. Cut bell pepper into small squares. Combine tomatoes, bell pepper, zucchini, onion, and parsley; set aside.
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.
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.) Stir in pine nuts, if desired. Serve with a slotted spoon.