Marinated Vegetable Salad Recipe

5 c. broccoli florets
2 cucumbers, peeled & sliced
1 onion, thinly sliced
1 green pepper, thinly sliced
1 red pepper, thinly sliced
3 carrots, peeled & thinly sliced
1 (8 oz.) Italian dressing
12 oz. cherry tomatoes, halved
Salt & pepper


Combine all ingredients except the tomatoes and salt & pepper well in large covered bowl. Cover and refrigerate overnight, stirring occasionally. Add tomatoes and toss. Season with salt and pepper. 


This could be made with any assortment of vegetables.  I think cauliflower, radishes, mushrooms, olives, regular tomatoes, and even black beans or chickpeas would all be really good in this one too!


I made this side dish this summer before going vegan, and had used 1/2 c. shredded Parmesan cheese as well, though I think it would be just as good vegan style and plan to make it that way next summer with my fresh garden and CSA veggies!