Recipe

Lemon-marinated Veggies Recipe

	Lesliegw / All my dishes 1 year, 9 months ago This is a recipe I found on bhg.com. I was making appetizers for a family party and wanted to do a vegetable tray with a twist. This was a keeper, along with a number of others that I'll give you the recipes for as well. Prep:20m Cook:240m Servings:8	Lesliegw
	green beans sweet peppers mushrooms tomatoes appetizers easy

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Fans

grandmommy

jenniferby

Ingredients

1/3 cup olive oil

1/3 cup lemon juice

2 Tablespoons snipped fresh basil

1 clove garlic, minced

1 Tablespoon Dijon mustard

1/8 teaspoon pepper

8 oz. fresh green beans, trimmed

12 oz. baby carrots with tops, peeled and trimmed (I used bag baby carrots with no tops)

2 med. red and/or yellow sweet peppers, cut into 1-in. pieces

8 oz. fresh mushrooms, stems removed

1 cup cherry tomatoes

Directions

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

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.

Seal bag and refrigerate for 4 to 24 hours, turning bag occasionally. To serve, bring to room temperature. Drain vegetables; arrange on a platter. (These veggies are so much better the longer you are able to marinate them, so if you've got time, let 'em go at least over night).

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Comments

jenniferbyrdez 1 year, 9 months ago said:
Yeah, baby.

grandmommy 1 year, 9 months ago said:
Thanks for the post. This really adds a little punch to the same old boring veggie tray at a party. I thank you and I am sure my guests would too. A 5.

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