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Lemon Marinated Vegetables

Source of Recipe


Better Homes and Gardens/Mimi's Cyber Kitchen






List of Ingredients



• 1/3 cup olive oil
  
• 1/3 cup lemon juice
  
• 2 tablespoons nipped 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, peeled and trimmed
  
• 2 medium red/yellow sweet peppers, cut into one-inch pieces
  
• 8 ounces fresh mushrooms, stems removed
  
• 1 cup cherry tomatoes
  






Instructions



1. For vinaigrete, 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 tomatoesin a bag set in a large bowl. Pour vinaigrette over vegetables.
   
   
3. Seal bag and refrigerate for 4-24 hours, turning bag occasionally. To serve, bring to room temperature. Drain vegetables and arrange on platter.
   
   
4. Or serve as a salad, with the vinaigrette.
   
   






Final Comments


8-10 servings


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