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Lemon-Marinated Veggies Recipe | |
Vegetable | |
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Ingredients:
You can suit the vegetable selection to the season. For spring, include sugar snap peas and asparagus spears. 1/3 cup olive oil or cooking oil 1/3 cup lemon juice 2 tablespoons snipped fresh basil 1 clove garlic, minced 1 tablespoon Dijon-style mustard 1/8 teaspoon salt 1/8 teaspoon pepper 8 ounces fresh green beans, trimmed 12 ounces baby carrots with tops, peeled and trimmed 2 medium red and/or yellow sweet peppers, cut into 1-inch pieces 8 ounces fresh mushrooms, stems removed 1 cup cherry tomatoes
Directions:
1. For vinaigrette, in a screw-top jar combine oil, lemon juice, basil, garlic, mustard, salt, and pepper. Cover and shake well. Set aside. 2. In a large saucepan cook green beans, covered, in a small amount of boiling water for 4 minutes. Add carrots and cook, covered, for 8 minutes more or until vegetables are crisp-tender. Drain and rinse with cold water. Combine beans, carrots, sweet peppers, mushrooms, and tomatoes in a bag set in a large bowl. Pour vinaigrette over vegetables. 3. Seal bag and refrigerate for 4 to 24 hours, turning bag occasionally. To serve, bring to room temperature. Drain vegetables; arrange on a platter. Makes 8 to 10 servings. | |