Lemon-marinated Baby Vegetables

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * From: Diabetic Living Diet
 * Servings: 8

Ingredients

 * 2 tbsp water
 * 1 tbsp olive oil
 * ½ tsp lemon peel
 * 2 tbsp lemon juice
 * 1 tsp Dijon-style mustard
 * 2 tsp fresh basil
 * 1 clove garlic
 * 2 lb tiny, whole vegetables such as carrots, zucchini, and/or pattypan squash
 * ½ lb sugar snap peas
 * 12 cherry tomatoes
 * fresh oregano

Directions

 * 1) For dressing, in a screw-top jar combine water, oil, lemon peel, lemon juice, mustard, basil or oregano, and garlic.
 * 2) In a large saucepan cook carrots, zucchini, and/or yellow squash in a small amount of water, covered, for 3 minutes.
 * 3) Add sugar snap peas; cook for 2 to 3 minutes more or until vegetables are crisp-tender.
 * 4) Drain; rinse vegetables with cold water.
 * 5) Drain again.
 * 6) In a large bowl combine the cooked vegetables, tomatoes, and salad dressing, tossing gently to coat.
 * 7) Cover and chill for at least 2 hours or overnight before serving.
 * 8) If desired, garnish with oregano.

Nutritional information
Per serving:
 * 59 Calories | 2g Total Fat | 0g Saturated Fat | 43mg Sodium | 9g Carbs | 3g Dietary Fiber | 0g Sugars | 0mg Cholesterol | 2g Protein
 * Exchanges: 1½ vegetable | ½ fat
 * Carb Choices: ½