Lemon-marinated Baby Vegetables

Lemon-Marinated Baby Vegetables - 9g Carbs, 3g Fiber, 0g Sugar

From: Diabetic Living Diet Servings: 8 Vegetarian Diabetes-Friendly Rest Time: 2 hr

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

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. Add sugar snap peas; cook for 2 to 3 minutes more or until vegetables are crisp-tender. Drain; rinse vegetables with cold water. Drain again.

3. In a large bowl combine the cooked vegetables, tomatoes, and salad dressing, tossing gently to coat. Cover and chill for at least 2 hours or overnight before serving. If desired, garnish with oregano.

Nutrition per Serving: 59 Calories, 2g Total Fat, 0g Saturated Fat, 43mg Sodium, 9g Carbs, 3g Dietary Fiber, 0g Sugars, 0mg Cholesterol, 2g Protein

Exchanges: 1 1/2 Vegetable, 1/2 Fat Carb Choices: 1/2

Contributed by

 * Healthy Recipes For Diabetic Friends Y-Group