lemon-marinated veggies


  • 1/3 cup olive oil or cooking oil

  • 1/3 cup lemon juice

  • 2 tblspns snipped fresh basil

  • 1 tblspn Dijon-style mustard

  • 1 clove garlic, minced

  • 1/8 tspn salt

  • 1/8 tspn pepper

  • 8 ounces fresh green beans, trimmed

  • 12 ounces baby carrots, with tops, peeled and trimmed.

  • 8 ounces fresh mushrooms, stems removed

  • 2 medium red and or/yellow sweet peppers, cutbinto 1-inch pieces

  • 1 cup cherry peppers

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

  2. In a covered large saucepan cook green beans in a small amount of boiling

  3. water for 2 minutes. Add carrots; cook, cobered, about 8 minutes more or until vegetables are crisp-tender. Drain, Rinse with cold water; drain again.

  4. Place beans, carrots, mushrooms, sweet peppers, and cherry peppers, and cherry tomatoes in a reseable plastic bag set in a large bowl. Pour vinaigrette over vegetables. Seal bag, turn to coat vegetables. Marinate in the refrigerator for at least 4 to 24 hours, turning bag occasionally.

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

Nutritional Facts

Calories 95
Fat 6 g
Cholosteral 0 mg
Sodium 113 mg
Carbohydrates 11 g
Protein 3 g

dinner vegetables vegetarian lemon dijon green beans mushrooms peppers anti inflammatory gluten free dairy free vitamin c stovetop marinate refrigerate side dish

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