Marinated Mushrooms Carrots and Snow Peas

Marinated Mushrooms, Carrots and Snow Peas

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
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


  1. 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.
  2. 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.
  3. To serve, remove vegetables from marinade with slotted spoon. Place in serving dish; discard marinade.

Nutritional Information

Calories 30
Calories from Fat 30 %
Total Fat 1 g
Saturated Fat <1 g
Carbohydrate 4 g
Fiber 1 g
Protein 1 g
Sodium 5 mg

Dietary Exchange

Vegetable 1



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