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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • For vinaigrette, combine oil, lemon juice, basil, garlic, mustard, salt, and pepper in a screw-top jar. Cover and shake well. Set aside.

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  • 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.

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  • 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.

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  • Seal bag, and refrigerate for 4 to 24 hours, turning the bag occasionally to distribute vinaigrette.

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  • To serve, bring to room temperature. Drain vegetables; arrange on a platter.

Nutrition Facts

98 calories; 6 g total fat; 1 g saturated fat; 0 mg cholesterol; 66 mg sodium. 11 g carbohydrates; 3 g fiber; 3 g protein; 2617 RE vitamin a; 65 mg vitamin c; 30 mg calcium; 1 mg iron;

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