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Marinated Vegetable Salad Recipe

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This recipe for Marinated Vegetable Salad, by , is from Keller Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Trish Obrist
Added: Thursday, November 1, 2007


4 or 5 Roma tomatoes, cut into wedges
3 bell peppers, cut into chunks--use a variety of colors (red, green, yellow, orange, etc) to give your salad color.
1 cup sliced zucchini
1 cup sliced yellow squash
1/2 cup sliced red onion
1 cup broccoli florets
1 cup cauliflower florets
1 cup sliced celery

NOTE: use whatever veggies you like!!!

1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup water
2 cloves garlic, minced
2 T. snipped fresh thyme or basil or 1 tsp. dried

In large bowl, combine veggies.

In small bowl, whisk together vinegar and water. Whisk in olive oil until marinade blends. Stir in garlic and thyme or basil.

Pour marinade over veggies. Cover with very tight top and shake bowl to distribute marinade over veggies and to mix the veggies.

Chill for at least 4 hours prior to serving, stirring (or shaking) occasionally.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I got this recipe from a friend who brought these veggies to a quilt retreat. It's pretty with all the colors and delicious, altho you might want to go easy on the onions. I thought 1/2 cup was a little too much.




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