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Lemon and Fennel Marinated Vegetables
Source: dLife

Sweet and tangy vegetables marinated with lemon and fennel.

Prep Time: 15 minutes
Cook Time: 8 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 33.5
Total Carbs 4.0 g
Dietary Fiber 0.8 g
Sugars 2.4 g
Total Fat 1.9 g
Saturated Fat 0.2 g
Unsaturated Fat 0.2 g
Potassium 55.0 mg
Protein 0.6 g
Sodium 12.8 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  cold water
2 each  medium carrots
1 cup  fresh mushrooms
0 1/2 each  small red bell peppers
3 tbsp  fresh lemon juice
1 tbsp  sugar
1 tbsp  olive oil
1 each  medium garlic cloves
0 1/2 tsp  fennel seed, ground
0 1/2 tsp  ground basil leaves
1 pinch  black pepper
  1. 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. Move to separate bowl of ice water for 30 seconds to stop cooking.
  2. In large resealable plastic food storage bag, add carrots, mushrooms, and bell peppers.
  3. In small bowl, combine lemon juice, sugar, oil, garlic, fennel seeds, basil, and black pepper. Pour over vegetable mixture.
  4. Close plastic bag securely, turn to coat. Place in refrigerator 8-24 hours, turning occasionally.
  5. Drain, discard marinade, and place vegetables in serving dish.

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