Antipasto Marinate

[Deborah D.]

Found this recipe in the Jenny Craig cookbook was for Kabobs, but I added the zucchini and the red bell peppers, thinking it would be good added to a tossed salads.

1       medium carrot, sliced thin
1       medium size squash, cut into 1/4-inch slices
1       medium size zucchini squash, cut into 1/4-inch slices
1       small green pepper, seeded and cut into 1-inch pieces
1       small Red or Yellow bell pepper, seeded and cut into 1-inch pieces
16     cherry tomatoes
16     ripe olives
16     small fresh muchrooms
1/3    cup white wine vinegar
1/2    cup water
1 1/2 Tbsp olive oil
1 1/2 tsp dried Italian seasonings (you can make your own)
1/2    tsp garlic powder
1/2    tsp pepper
6       ounces reduced fat Monterey Jack cheese, cubed

Slice carrot, yellow squash, zucchini squash, and place in shallow dish, add the bell pepper and the next 3 ingredients.

Combine vinegar and next 5 ingredients in a jar; cover tightly, and shake vigorously.  Pour over vegetables.  Cover; marinate in refrigerator at least 30 minutes.

You can eat this alone or add to your tossed salads.

**NOTE** marinated vegetables will keep a long time.