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Add a photoA summertime side with plenty of garden vegetables in a pleasant balsamic marinade. Add grilled meat or fish and dessert and dinner is a cinch. Allow 30-60 minutes marinating time before serving (though it can be made ahead and refrigerated up to 24 hours if preferred.)
Ingredientes
- 4 Roma tomatoes (or 2 medium slicing tomatoes)
- 1 medium green pepper
- 1 small zucchini, thinly sliced
- 1 cup cucumber, halved, seeded and sliced (peeling optional)
- 1/3 cup thinly sliced red onion
- 3/4 cup black olives
- 2 tablespoons snipped fresh parsley
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar or wine vinegar
- 2 tablespoons water
- 1 teaspoon dried basil or leaf thyme crushed
- 1 clove garlic, minced
- 1 tablespoon pine nuts, toasted
Direcciones
- Cut tomatoes into wedges. Cut bell pepper into small squares.
- In large bowl combine tomatoes, bell pepper, zucchini, cucumbers, onions, parsley and olives.
- In a screw-top jar combine oil, vinegar, water, basil and garlic. Cover and shake well. Pour dressing over vegetable mixture ; toss lightly to coat.
- Let mixture stand at room temperature 30-60 minutes, stirring occasionally. Stir in pine nuts and serve with slotted spoon.
- Yield: 6-8 side dish servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 7 servings | |
| Calories 266 | |
| Calories from Fat 249 | 94% |
| Total Fat 27.8g | 35% |
| Saturated Fat 3.8g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 194mg | 6% |
| Total Carbs 4.61g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.86g | 2% |
| Protein 0.97g | 2% |
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