Marinated tomatoes & onions (rubey)

Yield: 6 Servings

Measure Ingredient
1½ pounds Tomatoes -- sliced 1/2-inch
Thick
6 ounces Red onion -- sweet
1½ tablespoon Extra virgin olive oil
¼ cup Red wine vinegar
1 teaspoon Sugar
½ teaspoon Salt
Freshly ground pepper
3 tablespoons Minced parsley
2 teaspoons Fresh oregano leaf
2 Cloves garlic -- thinly
Sliced

Counts: 3 large tomatoes, 1 medium onion. Peel the onion and cut into rings. Slice vegetables into a nonreactive container. In a small bowl, whisk together remaining ingredients. Pour over tomatoes and onions.

Cover and allow to stand 30 minutes at room temperature or longer, refrigerated. Serve with Grilled Portobello Mushroom slices as a salad or side dish.

Serves 6 -- Per serving, including Grilled Portobello Mushrooms: CAL: 65 .... Grams of PRO: 2 .....of CARB: 8 .....of FAT: 3.9 Copyright=A9 1996, Jane A. Rubey, M.P.H., R.D. World Rights Reserved ~ - - - - - - - - - - - - - - - - - NOTES : Prepare this ahead of time, if possible, to allow flavors to= develop. Recipe By

: Jane Rubey, 1996, Deliciously Gourmet On-Line From: owner-Mc-Recipe@...

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