Ingredients
- assorted fresh summer veggies (my favorite combo for this salad is zucchini, squash, red, green and yellow peppers, cherry or juliet tomatoes, and black olives)
- your fave store-bought or homemade vegan Italian dressing
- as must fresh dill as you would like
Wash and cut up veggies; I usually do small slices, and cut my tomatoes in half. Place veggies inside large Ziploc bag(s), allowing a little extra room for enough marinade. Whisk together your dressing and dill, pour over veggies and seal. Marinate in your fridge for at least 4 hours or overnight. Take out and transfer to bowl immediately before serving for a super refreshing summer salad.
I just like the simplicity of this; my mother was concocting stuff when we had an over abundance of some veggies last summer. We ate it as a salad that night, but I have used it since as salad, party food, and a main dish salad... I tossed the leftover veggies with cold whole wheat farfalle pasta. I hope you enjoy it.
Serves: as many as you need to serve, a half a day for marinating
Preparation time: average 10 mins, unless you are cooking for a crowd