Lemon-Marinated Vegetables

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

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  • Makes: 8 servings
  • Prep: 15 mins
  • Chill: 4 hrs to 24 hrs
  • Cook: 12 mins

Lemon-Marinated Vegetables

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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.
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Nutrition Facts (Lemon-Marinated Vegetables)

  • Per serving:
  • 98 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 0 mg chol. ,
  • 66 mg sodium ,
  • 11 g carb. ,
  • 3 g fiber ,
  • 3 g pro.
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