Lemon Marinated Vegetables
Lemon marinated vegetables are good year round but especially in the summer when the citrusy zing lemons is a welcomed flavor.
2 tablespoons water
1 tablespoon olive oil
1/2 teaspoon finely shredded lemon peel
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 teaspoon Dijon-style mustard
2 teaspoons snipped fresh basil or oregano
2 pounds vegetables, such as carrots, zucchini and/or yellow summer squash
8 ounces sugar snap peas
12 cherry tomatoes
For dressing, in a screw-top jar combine water, olive oil, lemon peel, lemon juice, garlic, mustard and basil or oregano. In a large saucepan cook carrots, zucchini and/or yellow squash in a small amount of water, covered, for three minutes.
Add sugar snap peas and cook for two to three minutes more or until vegetables are crisp-tender. Drain and run the vegetables under cold water. Drain the vegetables again.
In a bowl, combine the cooked vegetables, tomatoes and dressing, tossing gently to coat. Cover and chill at least two hours or overnight.
Recipe makes 8 servings.
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