Makes 4 servings

Fat g/Fib g
.6 9.0 6 med. carrots, diag. sliced into 1/4 in. pcs.
.1 1.9 1 med. zucchini, cut into 2 inch strips
.2 1.4 1 med. red onion, thinly sliced and halved
.2 1.5 1/4 c. chopped red or green pepper 0 0 1 tbsp. chopped parsley
1.1g 13.8g Total 1 sm. bottle low-cal herbed salad dressing

In large saucepan, cook carrots, covered in boiling salted water to cover 2 minutes. Add zucchini; return to boil. Cook, covered, 2 minutes longer or until vegetables are just tender. Drain; rinse with cold water and drain again. Transfer vegetables to bowl. Add onion, red pepper and parsley. Toss with herbed low-cal salad dressing. Cover and refrigerate several hours or overnight.