Marinated Veggies Contributor: Serves: 5
Ingredients:
1 large cucumber; thinly sliced 1 medium-sized red pepper; thinly sliced 1 cup thinly sliced red onion 1 medium-sized zucchini; halved lengthwise and cut into 1/2-inch wide strips	1 cup Regina Balsamic Vinegar (or another 5-calorie per tablespoon balsamic vinegar) 1 tsp. olive oil 4 packets SPLENDA (or 2 1/2 tbsp. SPLENDA Granular) 1 cup water salt and pepper; to taste
Cooking Instructions:
In a plastic container with a lid, combine all vegetables. In a separate container, combine and mix vinegar, oil, Splenda and water. Pour marinade over veggies, cover, and place in fridge for 24 hours. Season to taste with salt and pepper.
Serving Suggestions:
Nutrition Facts:
57 calories, 1g fat, 7mg sodium, 14g carbs, 1.5g fiber, 10g sugars, 1.5g protein