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 Tbs snipped fresh parsley 2 Tbs olive oil 2 Tbs balsamic or wine vinegar 2 Tbs water 1 Tbs snipped fresh thyme or basil or 1 teaspoon dried thyme or basil, crushed 1 clove garlic, minced 2 Tbs toasted pine nuts (optional)
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.) Stir in pine nuts, if desired. Serve with a slotted spoon. Makes 6 to 8 side-dish servings.
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