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