- 2 tomatoes, cut into chunks
- 1 large zucchini, cut into chunks
- 1 large yellow squash, cut into chunks
- 1/2 green bell pepper, diced
- 1/2 sweet red onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 3 tablespoons water
- Place tomatoes, zucchini, yellow squash, green bell pepper, red onion, garlic, basil, salt, and black pepper in a large bowl; add olive oil, vinegar, and water. Toss to coat. Refrigerate for about 1 hour before serving.
04/20/2018
recipepes.com
Chilled Vegetable Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
