Lemony Marinated Vegetables Recipe

Lemony Marinated Vegetables Recipe photo by Taste of Home

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MAKING this salad was a good way to ensure that my daughters and other picky eaters would eat - and enjoy - their vegetables. I prepare it for picnics, simple buffets and the holidays. It's so colorful and tasty. -Helen Vail, Glenside, Pennsylvania

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Diabetic Friendly

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Lemony Marinated Vegetables Recipe

Prep: 25 min. + chilling

Yield: 6-8 Servings

25 25

Ingredients

1 cup fresh brussels sprouts
1/2 pound carrots, cut into 1/2-inch slices
3 cups cauliflowerets
1-1/2 cups broccoli florets
3 tablespoons lemon juice
2 teaspoons vegetable oil
2 teaspoons minced fresh parsley
1 garlic clove, minced
1 lemon peel strip, 2-1/2 inches x 1/2 inch
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt, optional
1/8 teaspoon pepper
2 cups cherry tomatoes

Directions

Place brussels sprouts and carrots in a large saucepan; add 1 in. of water. Bring to a boil; cook for 3 minutes. Add cauliflower and broccoli; return to boil. Cook for 5 minutes or until vegetables are crisp-tender. Rinse in cold water; drain. In a large bowl, combine lemon juice, oil, parsley, garlic, lemon peel, oregano, basil, salt if desired and pepper. Add cooked vegetables and the tomatoes; toss to coat. Cover and refrigerate for at least 8 hours. Discard lemon peel. Yield: 6-8 servings.

Nutritional Facts One 1-cup serving (prepared without salt) equals 50 calories, 1 g fat (0 saturated fat), 0 cholesterol, 39 mg sodium, 9 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 2 vegetable.

Originally published as Lemony Marinated Vegetables in Reminisce September/October 1999, p45