Lemon and Fennel Marinated Vegetables Recipe

Lemon and Fennel Marinated Vegetables Recipe Rating 0

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Sweet and tangy vegetables marinated with lemon and fennel. Brought to you by dLife®

This recipe is:

Diabetic Friendly

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Lemon and Fennel Marinated Vegetables Recipe
  • Prep: 15 hrs.
  • Yield: 8 Servings
    •
900 900

Ingredients

  • 1 cup cold water
  • 2 medium carrots, cut diagonally into 1/2-inch-thick slices
  • 1 cup fresh mushrooms
  • 1/2 small red bell pepper, cut into 3/4-inch pieces
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon sugar
  • 1 tablespoon olive oil
  • 1 medium garlic clove, minced
  • 1/2 teaspoons fennel seed, ground
  • 1/2 teaspoons dried basil
  • 1/4 teaspoons black pepper

Directions

  • In small saucepan, bring water to boil over high heat. Add carrots, return to boil. Reduce heat to medium-low. Cover and simmer 5 minutes. Drain and cool.
  • In large resealable plastic food storage bag, add carrots, mushrooms, and bell peppers.
  • In small bowl, combine lemon juice, sugar, oil, garlic, fennel seeds, basil, and black pepper. Pour over vegetable mixture.
  • Close plastic bag securely, turn to coat. Place in refrigerator 8 - 24 hours, turning occasionally.
  • Drain, discard marinade and place vegetables in serving dish.

Nutritional Facts 1 serving equals 33 calories, 2 g fat (trace saturated fat), 13 mg sodium, 4 g carbohydrate, 1 g protein. Diabetic Exchanges: 1/2 vegetable, 1/4 fat.

Originally published as Lemon and Fennel Marinated Vegetables Provided by dLife®

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