Zucchini and Pepper Salad

Submitted by CatlingMex

"Make a big batch of this and eat it for 2 or 3 days in a row, as it keeps well. Sprinkle with a crumbly white cheese before serving or eat plain."

 

• Ready In: 15mins
• Ingredients: 7
• Serves: 4-6

ingredients

• 1 medium zucchini (about 8 inches)
• 1 small green pepper
• 1 small red pepper
• 1⁄4 cup onion, chopped (or thinly sliced)
• 1⁄4 cup sugar
• 1 tablespoon cooking oil
• 1⁄4 cup white vinegar

directions

1. Peel zucchini and chop into 1/2-inch cubes or thin strips about 2 inches long. (If it is fresh and tender, peeling isn't necessary.)
2. Chop or slice peppers into strips (according to what you did with the zucchini and onion; make it all similar in shape).
3. Stir together zucchini, peppers, and onion.
4. In a jar with a tight lid, make dressing by shaking vinegar, oil, and sugar.
5. Pour dressing over veggies and toss gently.
6. Cover and chill a few hours or overnight.
7. Stir before serving with a slotted spoon so that the excess dressing runs off.