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
For vinaigerette, in a screw-top jar combine oil, lemon juice, basil mustard, garlic, salt and black pepper. Cover and shake well. Set aside.
In a covered large saucepan cook green beans in a small amount of boiling
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.
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.
To serve, bring vegetables to room temperature. Drain vegetables; arrange on a serving platter.
- Calories 95
- Fat 6 g
- Cholosteral 0 mg
- Sodium 113 mg
- Carbohydrates 11 g
- Protein 3 g