3 medium zucchini, 1/2" slices (5 cups)2 medium carrots, 1/4" slices (1 cup)
1 medium onion, sliced thin, sep'd
1/2 cup chopped red bell pepper
1/2 cup water
1/4 cup spicy vegetable juice
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1 tablespoon chopped fresh parsley
1 teaspoon granulated sugar
1 cloves garlic, minced
1/4 teaspoon celery seed
1/4 teaspoon salt
Combine zucchini, carrots, onion, pepper and water in 3-quart saucepan. Cover. Cook over high heat for 5 to 7 minutes, or until vegetables are tender-crisp, stirring occasionally. Drain. Set aside.
Combine remaining ingredients in 1-cup measure.
In large mixing bowl or salad bowl, combine vegetable mixture and juice mixture. Toss to coat. Cover with plastic wrap and chill at least 4 hours, stirring occasionally.
