Chilled Vegetable Salad

1. Place tomatoes, zucchini, yellow squash, green bell pepper, red onion, garlic, basil, salt, and black pepper in a large bowl; add olive oil, vinegar, and water. Toss to coat. Refrigerate for about 1 hour before serving.

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Nutrient	Quantity
Total fats	55.0308 g
Protein	4.918 g
Carbohydrates	20.7809 g
Energy	584.522 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.447 g
Water	542.4758 g
Aspartic acid	0.7044 g
Calcium, Ca	74.1245 mg
Lutein + zeaxanthin	605.6245 g
Fiber, total dietary	5.9684 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	2037.6463 g
Niacin	2.8298 mg
Vitamin A, RAE	194.2887 g
Arginine	0.1547 g
Riboflavin	0.1001 mg
Tocopherol, beta	0.1041 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0017 g
Fatty acids, total saturated 20:1	0.1679 g
Glutamic acid	2.0391 g
Sodium, Na	30.8529 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6836 g
Total lipid (fat)	55.0308 g
Manganese, Mn	0.8253 mg
Fructose	6.1236 g
Proline	0.1037 g
Fatty acids, total saturated 16:0	6.209 g
Fatty acids, total saturated 8:0	0.0012 g
Sucrose	0.0002 g
Choline, total	31.7186 mg
Sugars, total	11.8202 g
Serine	0.151 g
Fatty acids, total saturated 10:0	0.0005 g
Fatty acids, total saturated 18:0	1.0955 g
Vitamin B-6	0.4589 mg
Selenium, Se	0.959 g
Ash	2.6894 g
Fatty acids, total saturated 18:1 undifferentiated	38.6328 g
Pantothenic acid	0.51 mg
Phenylalanine	0.1532 g
Copper, Cu	0.3248 mg
Betaine	0.6067 mg
Thiamin	0.1855 mg
Methionine	0.039 g
Iron, Fe	2.1457 mg
Carbohydrate, by difference	20.7809 g
Phosphorus, P	138.3781 mg
Folate, total	71.1927 g
Tocopherol, gamma	1.0611 mg
Lycopene	11495.7922 g
Alanine	0.1595 g
Valine	0.125 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	5.6613 g
Glycine	0.1196 g
Carotene, alpha	451.3824 g
Glucose (dextrose)	5.5877 g
Fatty acids, total saturated 14:0	0.0003 g
Zinc, Zn	1.0007 mg
Isoleucine	0.1142 g
Fatty acids, total saturated 12:0	0.0016 g
Fatty acids, total polyunsaturated	6.11 g
Fatty acids, total saturated 14:1	0.0002 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	0.169 g
Tocotrienol, alpha	0.0545 mg
Vitamin A, IU	3853.4755 IU
Folate, DFE	71.1927 g
Tryptophan	0.0356 g
Vitamin C, total ascorbic acid	68.9942 mg
Phytosterols	151.6724 mg
Galactose	0.0041 g
Fatty acids, total polyunsaturated 18:1 c	0.0074 g
Fatty acids, total saturated 20:0	0.2236 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.0854 g
Vitamin K (phylloquinone)	73.452 g
Fatty acids, total saturated	7.6164 g
Histidine	0.081 g
Fatty acids, total monounsaturated	39.5524 g
Threonine	0.1443 g
Folate, food	71.1927 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Cryptoxanthin, beta	0.6938 g
Vitamin E (alpha-tocopherol)	10.1855 mg
Magnesium, Mg	61.736 mg
Lysine	0.165 g
Potassium, K	1198.0924 mg
Cystine	0.0505 g
Fluoride, F	10.6692 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Garlic	2 cloves	8.94	1.9836	0.03
Olive oil	0.25 cup	477.36	0	54
Tomato	2	80.4198	17.3796	0.8936
Zucchini	1	3.36	0.4976	0.064
Yellow squash	1	0	0	0
black pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Water	3 tablespoons	0	0	0
Basil	1 teaspoon	0.2032	0.0234	0.0057
green bell pepper	0.5	0	0	0
red wine vinegar	0.25 cup	11.3525	0.1613	0
red onion	0.5	0	0	0