Lemon And Fennel Marinated Vegetables |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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This blend of vegetables can be served as an appetizer or on a nibble tray. Great for partys, get-tgethors, and snack. Ingredients:
ingredients |
1 cup water |
2 medium carrots, cut diagonally into 1/2 inch-thick slices |
1 cup small whole fresh mushrooms |
1 small red or green bell pepper, cut into 3/4 -inch pieces |
3 tbs. lemon juice |
1 tbs. sugar |
1 tbs.. olive oil |
1 clove garlic, minced |
1/2 tsp. fennel seeds, crushed |
1/2 tsp. dried basil leaves, crushed |
1/4 tsp. black pepper |
Directions:
1. 1)Bring water to a boil over high heat in a small saucepan. Add carrots. Return to a boil. Reduce heat to medium- low. Cover and simmer about 5 minutes or until carrots are crisp-tender. Drain cool.
2. 2)Place carrots, mushrooms and bell pepper in a large resealable plastic food storage bag. Combine lemon juice, sugar, oil, garlic, fennel seeds, basil and black pepper in a small bowl. Pour over vegetables. Close bag securely; turn to coat. Marinate in refrigerator 8 to 24 hours, turning occasionally.
3. 3)Drain vegetables; discard marinade. Place vegetables in serving dish. Serve with toothpicks.
4. Calories per serving: 47, Fat: 1g, Carbohydrate: 9g, Sodium: 15mg
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