Marinated Vegetable Salad

2 medium tomatoes, cut into wedges
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 yellow summer squash, thinly sliced
1/4 cup minced red onion
1/3 cup red wine vinaigrette salad dressing
1 Tbsp. snipped fresh parsley
1 Tbsp. snipped fresh basil

Combine all vegetables and stir gently to mix. Combine salad dressing with parsley and basil and pour over vegetables. Mix gently. Let mixture stand at room temperature for 1 hour to blend flavors.

Store leftovers in refrigerator, tightly covered.

Makes 6-8 servings
Source: BH&G Hometown Cooking