Hungry Girl'S Merry Marinated Vegetables - cooking recipe

Ingredients

1 large cucumber, thinly sliced
1 medium red pepper, thinly sliced
1 cup thinly sliced red onion
1 medium zucchini, halved lengthwise and cut into 1/2-inch wide strips
1 cup balsamic vinegar (or another 5-calorie per tablespoon balsamic vinegar)
1 teaspoon olive oil
2 1/2 tablespoons Splenda granular
1 cup water
salt and pepper, to taste

Preparation

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.