Serves 4-6
Free of: Gluten and all top allergens

Ingredients

• 3 peppers (any color), seeded, diced
• 2 medium zucchini (green or yellow), diced
• 2 medium carrots, peeled and sliced
• 2 ripe tomatoes, diced
• 1 cup (250 mL) sugar snaps, blanched and cooled
• 1 red onion, diced
• 1 cup (250 mL) fresh mint, chopped
• 1 cup (250 mL) fresh parsley, chopped
• 1⁄4 cup (60 mL) seasoned rice wine vinegar
• 1⁄4 cup (60 mL) olive oil
• 1 tsp (5 mL) fresh ground pepper
• Pinch salt

Method

1. Place all vegetables and herbs in a large bowl.

2. Add oil, vinegar, salt and pepper. Toss.

Recipe by Simon Clarke

First published in Allergic Living magazine, Summer 2009.
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