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Cook carrots till tender in microwave (about 4-6 minutes).
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Chop red onion and green bell pepper.
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FOR SALSA: Cut carrots into bite-sized pieces (cutting them in half usually does the trick unless you have the fatter baby carrots).
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FOR SALAD OR SIDE DISH: Leave carrots whole.
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Combine marinade ingredients in a medium bowl (use one that has a good fitting lid).
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Toss in the veggies, except the grape tomatoes.
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Now, smash each grape tomato over the bowl (I just give them a quick squeeze or two in the middle using my fingers as I drop them in the bowl).
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FOR SALSA OR SALAD: Cover and refrigerate at least an hour (overnight is even better).
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FOR SIDE DISH: heat in the microwave for about 2-3 minutes.
