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Lemon Marinated Mixed Vegetables
Source: dLife

A variety of vegetables marinated in a lemon sauce.

Prep Time: 4 hours
Cook Time: 12 minutes
Difficulty: Easy

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 106.2
Total Carbs 9.4 g
Dietary Fiber 2.1 g
Sugars 3.5 g
Total Fat 7.3 g
Saturated Fat 1.0 g
Unsaturated Fat 0.8 g
Potassium 102.0 mg
Protein 1.8 g
Sodium 85.6 mg
Dietary Exchanges
1 1/2 Fat , 1 1/2 Vegetables , 2 Starch , 1/2 Lean Meat
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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0.3333 cup  olive oil
0.3333 cup  fresh lemon juice
2 tbsp  fresh basil
1 tbsp  dijon mustard
1 each  medium garlic cloves
0.125 tsp  salt
0.125 tsp  black pepper
8 oz  fresh green beans
12 oz  baby carrots
8 oz  fresh medium mushrooms
2 each  medium yellow bell peppers
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!

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