Lemon-Marinated Vegetables
Recipe from Better Homes and Gardens

Robust garlic and lemon marinade flavors the vegetables in this side dish or party appetizer recipe.


Lemon-Marinated Vegetables

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Ingredients
  • 1/3  cup
    olive oil or cooking oil
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  • 1/3  cup
    fresh lemon juice
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  • 2  tablespoons
    snipped fresh basil
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  • 1  clove
    garlic, minced
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  • 1  tablespoon
    Dijon-style mustard
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  • 1/8  teaspoon
    salt
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  • 1/8  teaspoon
    pepper
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  • 1/2  pound
    fresh green beans, trimmed
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  • 12  ounces
    baby carrots with tops, peeled and trimmed
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  • 2  medium
    red and/or yellow sweet peppers
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  • 1/2  pound
    mushrooms
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  • 1  cup
    cherry tomatoes
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Directions
1.
For vinaigrette, combine oil, lemon juice, basil, garlic, mustard, salt, and pepper in a screw-top jar. Cover and shake well. Set aside.
2.
Cook green beans, covered, in a small amount of boiling water in a large saucepan for 4 minutes. Add carrots and cook, covered, for 8 minutes more or until vegetables are crisp-tender. Drain and rinse with cold water.
3.
Cut shapes out of the sweet peppers, using a star-shape cutter. Place the green beans, carrots, sweet peppers, mushrooms, and tomatoes in a bag set in a large bowl. Pour vinaigrette over vegetables.
4.
Seal bag, and refrigerate for 4 to 24 hours, turning the bag occasionally to distribute vinaigrette.
5.
To serve, bring to room temperature. Drain vegetables; arrange on a platter. Makes 8 to 10 servings.
Nutrition information
Calories 98, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 66 mg, Carbohydrate 11 g, Fiber 3 g, Protein 3 g. Daily Values: Vitamin A 254%, Vitamin C 110%, Calcium 3%, Iron 6%. Percent Daily Values are based on a 2,000 calorie diet
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