Marinated-Vegetable Salad

Ingredients

• 0.5 cup julienne-cut bell pepper red 2-inch
• 0.1 teaspoon pepper black
• 1 pound carrots diagonally sliced
• 0.3 teaspoon basil dried
• 1 tablespoon parsley fresh chopped
• 1 tablespoon olive oil 
• 0.3 teaspoon oregano dried
• 0.5 ounce parmesan cheese fresh finely grated
• 1 cup onion red vertically sliced
• 0.3 cup red wine vinegar 
• 0.3 teaspoon salt 
• 1 tablespoon water 
• 2 cups julienne-cut zucchini 2-inch

Equipment

• bowl
• whisk
• plastic wrap
• microwave

Directions

1. Place carrots in a microwave-safe dish; cover with plastic wrap. Microwave at high 4 minutes or until crisp-tender; cool.
2. Place zucchini in a microwave-safe dish; cover with plastic wrap. Microwave at high 1 1/2 minutes or until crisp-tender; cool.
3. Combine the sliced carrot, zucchini pieces, sliced onion, and bell pepper pieces in a large bowl.
4. Combine the vinegar and the remaining ingredients in a small bowl, stirring with a whisk.
5. Pour the vinegar mixture over the vegetables, tossing to coat. Cover the vegetables, and marinate in refrigerator for 2 hours.