Lemon-Marinated Veggies

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.

Submitted 6/13/05.
Source: Source: Better Homes and Gardens
Submitted By: Meryl
merstarunicorn11@hotmail.com
Lemon-Marinated Veggies