Marinated Asparagus, Red, Green and Yellow Pepper Salad

Marinade:

4 T. white wine vinegar

2 T. balsamic vinegar

1 t. salt

1/2 t. chopped parsley

1/4 t. dried thyme

1/4 t. dried basil or 1 t. fresh basil, in thin strips

fresh ground pepper

1 clove garlic, chopped

1/2 c. olive oil

Vegetables:

1 pound fresh asparagus, cooked tender-crisp

1 medium green pepper, in 1/4 inch strips, par boil 2 minutes

1 medium red pepper, cut in 1/4 inch strips, par boil 2 minutes

1 medium yellow pepper, in 1/4 inch strips, par boil 2 minutes

1. Pour in to a large plastic bag.
2. Add the asparagus and pepper strips and seal the bag.
3. Refrigerate several hours or overnight, turning occasionally.
4. Serve chilled or at room temperature.
5. In a bowl combine the marinade ingredients and mix well.