1 zucchini, small, and sliced into super thin rounds
12 radish, sliced into very thin rounds
12 cherry tomato's, halved
6 button mushrooms, sliced very thinly
2 oz red wine vinegar
2 cloves garlic, crushed
1/4 c fresh herbs
2 oz EVOO
WHAT TO DO
In small bowl whisk olive oil into the vinegar, garlic and herb mix until well blended.
In large bowl mix all other ingredients.
Gently mix dressing and bowl together and let marinate in refrigerator until ready for meal.
MORE DISHES TO WASH
Obviously you can adjust the vegetables to what you have lying around your house or garden,just attempt to cut all to the roughly the same size ( i left tomato's much larger so they would not fall apart, and they have a different consistency) and look for a great compliment of colors, flavours and textures.
Here are a few other takes on this simple marinated vegetable salad...
Bread Salad...toss some stale bread chunks into the salad moments before serving for a fresh picnic snack
Change the vinegar to fresh lemon zest and juice and add a fresh fennel and tarragon and serve with your cured salmon or grilled salmon.
Use lime juice, vegetable oil, ginger, garam masala, and black onion seeds for a curry compliment.
Mix toasted cumin seeds, more garlic, lime juice, cilantro and olive oil to help spice up your summer grilling of fajitas.