Marinated-Vegetable Salad

• 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

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. 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.

carrot, zucchini, red onion, red bell pepper, red wine vinegar, parmesan cheese, parsley, olive oil, water, dried basil, oregano, salt, black pepper

Taken from www.myrecipes.com/recipe/marinated-vegetable-salad (may not work)