Lemon-marinated Baby Vegetables

== Description ==
Contributed by Healthy Recipes for Diabetic Friends Y-Group
* From: Diabetic Living Diet
* Servings: 8
== Ingredients ==
* 2 tbsp water
* 1 tbsp olive oil
* ½ tsp lemon peel
* 2 tbsp lemon juice
* 1 tsp Dijon-style mustard
* 2 tsp fresh basil
* 1 clove garlic
* 2 lb tiny, whole vegetables such as carrots, zucchini, and/or pattypan squash
* ½ lb sugar snap peas
* 12 cherry tomatoes
* fresh oregano
== Directions ==
# For dressing, in a screw-top jar combine water, oil, lemon peel, lemon juice, mustard, basil or oregano, and garlic.
# In a large saucepan cook carrots, zucchini, and/or yellow squash in a small amount of water, covered, for 3 minutes.
# Add sugar snap peas; cook for 2 to 3 minutes more or until vegetables are crisp-tender.
# Drain; rinse vegetables with cold water.
# Drain again.
# In a large bowl combine the cooked vegetables, tomatoes, and salad dressing, tossing gently to coat.
# Cover and chill for at least 2 hours or overnight before serving.
# If desired, garnish with oregano.
== Nutritional information ==
Per serving:
* 59 Calories | 2g Total Fat | 0g Saturated Fat | 43mg Sodium | 9g Carbs | 3g Dietary Fiber | 0g Sugars | 0mg Cholesterol | 2g Protein
* Exchanges: 1½ vegetable | ½ fat
* Carb Choices: ½
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Category:Healthy Recipes for Diabetic Friends
Category:Vegetarian Recipes
Category:Lemon peel Recipes
Category:Lemon juice Recipes
Category:Dijon mustard Recipes
Category:Basil Recipes
Category:Oregano Recipes
Category:Carrot Recipes
Category:Zucchini Recipes
Category:Pattypan squash Recipes
Category:Sugar snap Recipes
Category:Cherry tomato Recipes