Recipe

Lemon And Fennel Marinated Vegetables Recipe

Add Step-by-Step Photos	Spinach1948 / All my dishes 4 months ago This blend of vegetables can be served as an appetizer or on a nibble tray. Great for partys, get-tgethors, and snack. Prep:480m Cook:5m Servings:4	Spinach1948
	vegetables quickeasy lowcal lowfat sidedish appetizers

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Ingredients

Ingredients:

1 cup Water

2 medium carrots, cut diagonally into ½ inch-thick slices

1 cup small whole fresh mushrooms

1 small red or green bell pepper, cut into ¾ -inch pieces

3 Tbs. lemon juice

1 Tbs. Sugar

1 Tbs.. Olive Oil

1 clove Garlic, Minced

½ tsp. Fennel seeds, crushed

½ tsp. Dried basil leaves, crushed

¼ tsp. Black pepper

Directions

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

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