Lemon-Marinated Vegetables Recipe

Ingredients
<br>- 1/3 cup olive oil or cooking oil
<br>- 1/3 cup lemon juice
<br>- 2 tablespoons snipped fresh basil
<br>- 1 clove garlic, minced
<br>- 1 tablespoon Dijon-style mustard
<br>- 1/8 teaspoon salt
<br>- 1/8 teaspoon pepper
<br>- 8 ounces fresh green beans, trimmed
<br>- 12 ounces baby carrots with tops, peeled and trimmed
<br>- 2 medium red and/or yellow sweet peppers, cut into 1-inch pieces
<br>- 8 ounces fresh mushrooms, stems removed
<br>- 1 cup cherry tomatoes
<br><p></p>Directions
<br>step 1: For vinaigrette, in a screw-top jar combine oil, lemon juice, basil, garlic, mustard, salt, and pepper. Cover and shake well. Set aside.
<br>step 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 tomatoes in a bag set in a large bowl. Pour vinaigrette over vegetables.
<br>step 3: Seal bag and refrigerate for 4 to 24 hours, turning bag occasionally. To serve, bring to room temperature. Drain vegetables; arrange on a platter.
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Ingredients
- 1/3 cup olive oil or cooking oil
- 1/3 cup lemon juice
- 2 tablespoons snipped 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 with tops, peeled and trimmed
- 2 medium red and/or yellow sweet peppers, cut into 1-inch pieces
- 8 ounces fresh mushrooms, stems removed
- 1 cup cherry tomatoes

Directions
step 1: For vinaigrette, in a screw-top jar combine oil, lemon juice, basil, garlic, mustard, salt, and pepper. Cover and shake well. Set aside.
step 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 tomatoes in a bag set in a large bowl. Pour vinaigrette over vegetables.
step 3: Seal bag and refrigerate for 4 to 24 hours, turning bag occasionally. To serve, bring to room temperature. Drain vegetables; arrange on a platter.

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