Italian Soups and Salads Recipes - Lemon-Marinated Baby Vegetables

Ingredients            

• 2 pounds tiny whole fresh vegetables (such as carrots, zucchini, and/or yellow summer squash)*

• 8 ounces fresh sugar snap peas

• 12 cherry tomatoes

• 1/2 teaspoon finely shredded lemon peel

• 2 tablespoons lemon juice

• 2 tablespoons water

• 1 tablespoon olive oil

• 1 tablespoon snipped fresh basil or oregano

• 1 teaspoon Dijon-style mustard

• 1 clove garlic, minced

• 1/2 teaspoon salt

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Method:

1. In a covered large saucepan cook the 2 pounds tiny vegetables in a small amount of lightly salted boiling water for 3 minutes.

2. Add sugar snap peas. Cook, covered, about 2 minutes more or until vegetables are crisp-tender; drain. Rinse with cold water; drain again. Transfer to a large bowl. Add cherry tomatoes.

3. Meanwhile, for dressing, in a screw-top jar combine lemon peel, lemon juice, the water, olive oil, basil or oregano, mustard, garlic, and salt. Cover and shake well to combine.

4. Pour dressing over vegetables; toss gently to coat. Cover and chill for 2 to 24 hours.

NOTE: If baby vegetables are not available, use packaged peeled baby carrots, and cut zucchini and/or yellow summer squash into thin bite-size strips.