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Lemon Mustard Marinated Vegetables




Source of Recipe


msn


Recipe Introduction


Add broccoli and cauliflower.


List of Ingredients




1/3 cup olive oil or cooking oil
1/3 cup fresh lemon juice
2 tablespoons snipped fresh basil
1 clove garlic, minced
1 tablespoon Dijon-style mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 pound fresh green beans, trimmed
12 ounces baby carrots with tops, peeled and trimmed
2 medium red and/or yellow sweet peppers
1/2 pound mushrooms
1 cup cherry tomatoes


Recipe



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.