| | Directions | | Wedge tomatoes. Slice peppers, zucchini and red onion (thin slices). Chop parsley and basil. Crush garlic or chop it up very fine. Mix veggies; set aside. In screw top jar, combine oil, vinegar, water, basil, and garlic. Shake well. Pour over vegetables; toss lightly. Let stand at room temperature for 30 minutes before serving. |
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| Ingredients | | - |  | 8 Roma tomatoes |
| - | | 2 green sweet peppers |
| - | | 2 1/2 cups zucchini |
| - | | 1/2 cup red onion |
| - | | 1/4 cup fresh parsley |
| - | | 1/4 cup olive oil |
| - | | 1/4 cup balsamic vinegar |
| - | | 1/4 cup water |
| - | | 2 tablespoons fresh basil |
| - | | 2 cloves garlic |
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