This may be one of the easiest (and healthiest) summer dishes you can prepare. All you do is chop, layer, mix and pour. These veggies make an incredible salad side dish. Or you can stuff a whole wheat pita with them for an instant veggie sandwich. You can slide them on a skewer and thrown them on the grill for healthy treats. Put some in the oven and bake them slightly and top with a dusting of melted cheese. Or throw a few in a frying pan and whip up a veggie omelet or create a veggie frittata. The possibilities are endless. I always dip them out of the large container with either a pasta server or a slotted spoon. They will keep for a few days in the fridge. Note: Tomatoes don’t hold up well in the marinade, unless you plan to grill all them fairly soon–if you use tomatoes, cut in large wedges.
Here we go:
Your choice of sliced veggies (this is what I use–you could add others, or delete others):
Zucchini (I used ONE), Mushrooms ( I used 10 large white), bell pepper strips (one whole pepper of any color-I used red), Onion rings or strips (from ONE red or Vidalia onion), cucumber (One with half the peel striped), Yellow summer squash (I used two small) and black olives (about 1/2 a can of medium black pitted and drained)
For the marinade, use TWO packets of Good Seasons dressing mix. Prepare according to packet directions. I like light olive oil or safflower oil mixed with either red wine vinegar, lemon juice or apple cider vinegar for this marinade. I add minced garlic and freshly ground coarse black pepper.
Layer the veggies in a large plastic container with a secure air-tight lid. Pour prepared double packets of Good Seasons dressing over the veggies. If you feel they need a little more coverage, add a little of your choice or vinegars or lemon juice. Place in the back of the fridge for several hours. I try to make this ahead by eight hours or overnight. Before serving or grilling, turn the container upside down and then shake a few times to blend the oil, water and vinegar. If you serve as a simple side salad, sprinkle with a little feta, Parmesan or other cheese…..
I like to prepare this on a Sunday night, so I have veggies ready for various purposes for the first part of the week.