Yield: 6 servings
Prep Time: 20 min + marinating time
Cook Time: 6 min
3 small zucchini (about 1 pound), sliced very thin
3 small yellow squash (about 1 1/2 pounds), sliced very thin
1 medium red bell pepper, very thinly sliced
1/2 small red onion, very thinly sliced
1/2 cup red wine vinegar
1/3 cup granulated sugar
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1 to 2 large cloves of garlic, minced
1. In a 1-quart clean jar with tight fitting lid, combine the vegetables.
2. In a small saucepan, combine remaining ingredients except garlic. Bring mixture to a boil, remove from heat and stir in garlic. Pour the mixture over the vegetables, close the jar tightly, and let sit for 6 hours, turning the jar upside-down every hour (so half the time, it's standing on its lid-- an empty mayonnaise jar works well).
3. Drain the vegetables and serve chilled or at room temperature. Can be made a day in advance; keep covered and chilled, turning upside down when you think of it.