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Categories:
carrot zucchini red onion red bell pepper red wine vinegar Parmesan cheese parsley olive oil water dried basil oregano salt black pepper
Viewed: 34 - Published at: 4 years agoIngredients
- 3 cups diagonally sliced carrot (about 1 pound)
- 2 cups (2-inch) julienne-cut zucchini
- 1 cup vertically sliced red onion
- 1/2 cup (2-inch) julienne-cut red bell pepper
- 1/4 cup red wine vinegar
- 2 tablespoons (1/2 ounce) finely grated fresh Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1 tablespoon olive oil
- 1 tablespoon water
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Method
- Place carrots in a microwave-safe dish; cover with plastic wrap. Microwave at high 4 minutes or until crisp-tender; cool.
- Place zucchini in a microwave-safe dish; cover with plastic wrap. Microwave at high 1 1/2 minutes or until crisp-tender; cool.
- Combine the sliced carrot, zucchini pieces, sliced onion, and bell pepper pieces in a large bowl. Combine the vinegar and the remaining ingredients in a small bowl, stirring with a whisk. Pour the vinegar mixture over the vegetables, tossing to coat. Cover the vegetables, and marinate in refrigerator for 2 hours.
