Rest Time: 30 mins Total Time: 20 mins Ingredients 2 medium tomato(es), or 4 plum tomatoes 1 medium pepper(s), green, bell 1 small zucchini, thinly sliced 1/4 cup(s) onion(s), red, thinly sliced 2 tablespoon parsley 2 tablespoon oil, olive 2 tablespoon vinegar, balsamic 2 tablespoon water 1 tablespoon thyme, fresh, or 1 teaspoon dried thyme 1 clove(s) garlic, minced nuts, pine nuts Preparation 1. Cut tomatoes into wedges. Cut sweet pepper into small squares. In a medium bowl, combine tomatoes, sweet pepper, zucchini, red onion, and parsley; set aside.
2. For dressing, in a screw-top jar, combine oil, vinegar, the water, thyme or basil, and garlic. Cover; shake well. Pour over vegetable mixture. Toss lightly to coat.
3. Let mixture stand at room temperature for 30 to 60 minutes, stirring occasionally. (Or cover and chill for 4 to 24 hours, stirring once or twice. Let stand at room temperature about 30 minutes before serving.) If desired, garnish with pine nuts. Serve with a slotted spoon.