How to make it

  • 1)Bring water to a boil over high heat in a small saucepan. Add carrots. Return to a boil. Reduce heat to medium- low. Cover and simmer about 5 minutes or until carrots are crisp-tender. Drain cool.
  • 2)Place carrots, mushrooms and bell pepper in a large resealable plastic food storage bag. Combine lemon juice, sugar, oil, garlic, fennel seeds, basil and black pepper in a small bowl. Pour over vegetables. Close bag securely; turn to coat. Marinate in refrigerator 8 to 24 hours, turning occasionally.
  • 3)Drain vegetables; discard marinade. Place vegetables in serving dish. Serve with toothpicks.
  • Calories per serving: 47, Fat: 1g, Carbohydrate: 9g, Sodium: 15mg

Reviews & Comments 2

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    " It was excellent "
    sitbynellie ate it and said...
    Nice recipe! Thanks for posting.
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    " It was excellent "
    momo_55grandma ate it and said...
    wow! luv this one less salt and great marinade thanks bunches
    Was this review helpful? Yes Flag

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