Ingredients
3 medium green peppers, thinly sliced1 medium sweet red pepper, thinly sliced1 medium red onion, thinly sliced1 teaspoon grated lemon zest1/2 cup red wine vinegar4-1/2 teaspoons canola oil1 tablespoon sugar1 tablespoon minced fresh basil1/4 teaspoon salt1/8 teaspoon pepper
Preparation
In a salad bowl, combine the peppers, onion and lemon zest. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, basil, salt and pepper; shake well. Pour over vegetables; toss to coat. Cover and refrigerate overnight.
