Source: dLife

A variety of vegetables marinated in a lemon sauce.

Servings

0.33 cup olive oil (or cooking oil)
0.33 cup fresh lemon juice
2 tbsp fresh basil , snipped
1 tbsp dijon mustard
1 medium garlic cloves , minced
0.12 tsp salt
0.12 tsp black pepper
8 oz fresh green beans , trimmed
12 oz baby carrots , with tops, peeled and trimmed
8 oz fresh medium mushrooms , stems removed
2 medium yellow bell peppers , cut into 1-inch pieces
1 cup fresh cherry tomatoes

1 To prepare vinaigrette, in a screw-top jar, combine oil, lemon juice, basil, mustard, garlic, salt, and black pepper. Cover and shake well. Set aside.
2 In a covered large saucepan cook green beans in a small amount of boiling water for 2 minutes. Add carrots, cook covered, for 8 minutes more or until vegetables are crisp-tender. Drain. Rinse with cold water, drain again.
3 Place beans, carrots, mushrooms, sweet peppers, and cherry tomatoes in a resealable plastic bag set in a large bowl. Pour vinaigrette over vegetables. Seal bag; turn to coat vegetables. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
4 To serve, bring vegetables to room temperature. Drain vegetables; arrange on a serving platter. Enjoy!

Plan ahead and prepare the vegetables a day before needed.