3 medium zucchini, cut into 1/2-inch slices (5 cups)
2 medium carrots, cut into 1/4-inch slices (1 cup)
1/2 cup thinly sliced onion, separated into rings
1/2 cup coarsely chopped red pepper
1/2-cup water
1/4-cup spicy vegetable juice
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon snipped fresh parsley
1 clove garlic, minced
1-teaspoon sugar
1/4-teaspoon celery seed
1/4-teaspoon salt
Combine zucchini, carrots, onion, pepper and water in 3-quart saucepan. Cover. Cook over high
heat for 5 to 7 minutes, or until vegetables are tender-crisp, stirring occasionally. Drain. Set aside.
Combine remaining ingredients in 1-cup measure. In large mixing bowl or salad bowl, combine
vegetable mixture and juice mixture. Toss to coat. Cover with plastic wrap. Chill at least 4 hours, stirring
occasionally. Serve with slotted spoon. Yield: 12 Servings (approx. 1/2 cup ea)
