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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 8 |
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This is a recipe I found on . I was making appetizers for a family party and wanted to do a vegetable tray with a twist. This was a keeper, along with a number of others that I'll give you the recipes for as well. Ingredients:
1/3 cup olive oil |
1/3 cup lemon juice |
2 tablespoons snipped fresh basil |
1 clove garlic, minced |
1 tablespoon dijon mustard |
1/8 teaspoon pepper |
8 oz. fresh green beans, trimmed |
12 oz. baby carrots with tops, peeled and trimmed (i used bag baby carrots with no tops) |
2 med. red and/or yellow sweet peppers, cut into 1-in. pieces |
8 oz. fresh mushrooms, stems removed |
1 cup cherry tomatoes |
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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