From: Diabetic Living Magazine 

Serving this salad combo at room temperature helps the full flavor of the veggies come through.

Ingredients: 6 servings

Prep: 20 m
Ready In: 50 m

2 medium medium tomatoes or 4 plum tomatoes
1 medium green sweet pepper
1 small zucchini or yellow summer squash, thinly sliced (about 1¼ cups)¼ cup thinly sliced red onion
2 tablespoons snipped fresh parsley
2 tablespoons olive oil
2 tablespoons balsamic vinegar or wine vinegar
2 tablespoons water
1 tablespoon snipped fresh thyme or basil or 1 teaspoon dried thyme or basil
crushed1 clove garlic
minced Pine nuts, toasted (optional)  

Cut tomatoes into wedges. Cut sweet pepper into small squares. In a medium bowl, combine tomatoes, sweet pepper, zucchini, red onion and parsley; set aside.For dressing, in a screw-top jar, combine oil, vinegar, the water, thyme or basil and garlic. Cover; shake well. Pour over vegetable mixture. Toss lightly to coat.Let mixture stand at room temperature for 30 to 60 minutes, stirring occasionally. (Or cover and chill for 4 to 24 hours, stirring once or twice. Let stand at room temperature about 30 minutes before serving.) If desired, garnish with pine nuts (see Tip). Serve with a slotted spoon.Tip: To toast pine nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 7 minutes or until golden, shaking pan once or twice. 

Nutrition information:
Serving size: 1 serving/Per serving: 65 calories;  5 g fat(1 g sat);  1 g fiber;  5 g carbohydrates;  1 g protein; 17 mcg folate;  0 mg cholesterol;  3 g sugars; 574 IU vitamin A; 26 mg vitamin C; 15 mg calcium; 0 mg iron;  7 mg sodium; 203 mg potassium Nutrition Bonus: Vitamin C (43% daily value)