Lemon-marinated Veggies Recipe

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Lemon-marinated Veggies
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Ingredients:

Directions:

  1. For vinaigrette, in a screw-top jar combine oil, lemon juice, basil, garlic, mustard, salt, and pepper. Cover and shake well. Set aside
  2. In a large saucepan cook green beans, covered, in a small amount of boiling water for 4 minutes. Add carrots and cook. covered, for 8 minutes more or until vegetables are crisp-tender. Drain and rinse with cold water. Combine beans, carrots, sweet peppers, mushrooms, and tomatoes in a bag set in a large bowl. Pour vinaigrette over vegetables.
  3. Seal bag and refrigerate for 4 to 24 hours, turning bag occasionally. To serve, bring to room temperature. Drain vegetables; arrange on a platter. (These veggies are so much better the longer you are able to marinate them, so if you've got time, let 'em go at least over night).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 128.37 Kcal (537 kJ)
Calories from fat 83.87 Kcal
% Daily Value*
Total Fat 9.32g 14%
Sodium 59.9mg 2%
Potassium 374.58mg 8%
Total Carbs 9.73g 3%
Sugars 5.62g 22%
Dietary Fiber 3.28g 13%
Protein 2.45g 5%
Vitamin C 50.1mg 84%
Vitamin A 0.4mg 14%
Iron 1.1mg 6%
Calcium 32.6mg 3%
Amount Per 100 g
Calories 75.58 Kcal (316 kJ)
Calories from fat 49.38 Kcal
% Daily Value*
Total Fat 5.49g 14%
Sodium 35.27mg 2%
Potassium 220.54mg 8%
Total Carbs 5.73g 3%
Sugars 3.31g 22%
Dietary Fiber 1.93g 13%
Protein 1.44g 5%
Vitamin C 29.5mg 84%
Vitamin A 0.3mg 14%
Iron 0.6mg 6%
Calcium 19.2mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.7
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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