Marinated Mushrooms, Carrots and Snow Peas
Make this memorable vegetable medley early in the day. It requires no last minute fussing–just drain off the marinade and serve.
Makes 12 servings
|1||cup matchstsick-sized carrots|
|1||cup fresh snow peas or sugar snap peas|
|2||cups small mushrooms|
|2/3||cup white wine vinegar|
|2||tablespoons chopped fresh parsley|
|2||tablespoons extra-light olive oil|
|1||tablespoon chopped fresh thyme|
|1||clove garlic, minced|
- 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.
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||30 %|
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