TLC Cooking "Marinated Mushrooms, Carrots and Snow Peas"

Marinated Mushrooms Carrots and Snow Peas

Marinated Mushrooms, Carrots and Snow Peas

YIELD Makes 12 servings
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Make this memorable vegetable medley early in the day. It requires no last minute fussing–just drain off the marinade and serve.

INGREDIENTS

1	cup matchstsick-sized carrots
1	cup fresh snow peas or sugar snap peas
1/2	cup water
1	lemon
2	cups small mushrooms
2/3	cup white wine vinegar
2	tablespoons sugar
2	tablespoons chopped fresh parsley
2	tablespoons extra-light olive oil
1	tablespoon chopped fresh thyme
1	clove garlic, minced

PREPARATION:

Combine carrots and peas in 1-quart microwavable dish; add water. Cover; microwave on HIGH 4 minutes or just until water boils. Do not drain.
Remove several strips of peel from lemon with vegetable peeler. Chop peel to measure 1 teaspoon. Squeeze juice from lemon to measure 2 tablespoons. Combine peel, juice and remaining ingredients in small bowl. Pour over carrot mixture. Cover; refrigerate at least 3 hours.
To serve, remove vegetables from marinade with slotted spoon. Place in serving dish; discard marinade.

This recipe appears in: Vegetable Side Dish

NUTRITIONAL INFORMATION: