Easy Marinated Veggies

Good recipe. Be sure to marinate the full time. Adding olives and/or feta or mozzerella cubes really perks this up. Also, consider making some fresher dressing vs using the bottled. I compromised & made up a bottle of Good Season Italian, using nice olive oil & part red wine/part balsamic vinegar. A extra 5 min., but it had a big payoff in taste, made an exceptional difference. The red vinegar darkens this a little bit, but is a nice variation.  -  14 Nov 2002  (Review from Allrecipes US | Canada)

Tasty alternative to raw with ranch or steaming! The first time I made it exactly as written and used Wishbone's fat-free italian and it came out pretty good but not flavorful enough. The second time I switched the green bell to red for color and added some mushrooms to the mix...mmmmm! I also doctored up a packet of Good Seasons Italian dressing mix with olive oil, a bit of crushed tomatoes and some garlic-red wine vinegar to make a flavorful tomato vinegarette--yum! Oh, and definitely go the full hour or more for flavor. I usually hate feta, but I gave it a try using a garlic-herb variety and it definitely enhanced the overall appeal. My husband liked it and I enjoyed the leftovers for lunch the next day (even more flavorful then!!).  -  05 May 2006  (Review from Allrecipes US | Canada)

A simple and geat idea. I tried this adding red onion to the cheese and olives, and I used a Greek-style dressing instead of Italian. I loved it, but my boyfriend didn't care for it, only because he flat-out refuses to eat vegetables, but I think with the right veggie combinations, this will slowly win him over. Be sure to let it marinate for the full hour, if not more. I only had time to let it sit for 45 minutes, and a lot of the vegetables hadn't really soaked up the dressing. Otherwise, great recipe and very easy.  -  18 Sep 2002  (Review from Allrecipes US | Canada)