Lemon-Marinated Veggies

Tailor this side-dish recipe to coincide with vegetables of the season. During spring, include sugar snap peas and asparagus spears.

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  • Makes: 8 servings
  • Prep: 15 mins
  • Cook: 12 mins

Lemon-Marinated Veggies

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Directions

Vinaigrette:

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

Veggies:

  1. 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.
  2. 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.
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Nutrition Facts (Lemon-Marinated Veggies)

  • Per serving:
  • 78 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 0 mg chol. ,
  • 53 mg sodium ,
  • 9 g carb. ,
  • 3 g fiber ,
  • 2 g pro.
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