A simple lemony-mustard marinade is all these vegetables need to showcase their amazing flavor. Be careful not to overcook delicate baby vegetables--they lose their lovely colors and fresh flavors. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • For dressing, combine water, oil, lemon peel, lemon juice, mustard, basil, and garlic in a screw-top jar. Set aside.

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  • Cook carrots, zucchini, and/or pattypan squash in a small amount of water, covered, in a large saucepan for 3 minutes. Add sugar snap peas and/or yellow beans; cook for 2 to 3 minutes more or until the vegetables are crisp-tender. Drain; rinse the vegetables with cold water. Drain again.

  • Combine the cooked vegetables, tomatoes, and salad dressing in a large bowl, tossing gently to coat. Cover and chill for at least 2 hours or overnight before serving. If desired, garnish with oregano.

Nutrition Facts

57 calories; 2 g total fat; 0.3 g saturated fat; 190 mg sodium. 343 mg potassium; 9 g carbohydrates; 2.7 g fiber; 5 g sugar; 2.1 g protein; 5123 IU vitamin a iu; 19 mg vitamin c; 32 mcg folate; 39 mg calcium; 1 mg iron; 19 mg magnesium;