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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Easy	Intermediate	Difficult

Lemon and Fennel Marinated Vegetables

Source: dLife

Sweet and tangy vegetables marinated with lemon and fennel.

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 1.9 Fat, 0.4 Vegetables, 0.0 Fruits, 0.1 Other Carbs,

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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Servings

Ingredients

1.0
1 cup cold water 2.0
2 each medium carrots 1.0
1 cup fresh mushrooms 0.5
0 1/2 each small red bell peppers 3.0
3 tbsp fresh lemon juice 1.0
1 tbsp sugar 1.0
1 tbsp olive oil 1.0
1 each medium garlic cloves 0.5
0 1/2 tsp fennel seed, ground 0.5
0 1/2 tsp ground basil leaves 0.25
0 1/4 tsp 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.