Lemon-Marinated Baby Vegetables

Lemon-Marinated Baby Vegetables

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From: Diabetic Living Magazine

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.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • ½ teaspoon finely shredded lemon peel
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 2 teaspoons chopped fresh basil
  • 1 clove garlic, minced
  • 2 pounds tiny, whole vegetables such as carrots, zucchini, and/or pattypan squash
  • 12 cherry tomatoes
  • Fresh oregano (optional)


  • Prep

  • Ready In

  1. For dressing, combine water, oil, lemon peel, lemon juice, mustard, basil, and garlic in a screw-top jar. Set aside.
  2. 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.
  3. 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 information

  • Serving size: 1 serving
  • Per serving: 57 calories; 2 g fat(0 g sat); 3 g fiber; 9 g carbohydrates; 2 g protein; 32 mcg folate; 0 mg cholesterol; 5 g sugars; 5,123 IU vitamin A; 19 mg vitamin C; 39 mg calcium; 1 mg iron; 190 mg sodium; 343 mg potassium
  • Nutrition Bonus: Vitamin A (102% daily value), Vitamin C (32% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, ½ fat

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