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

Ingredient Checklist

Directions

Instructions Checklist
  • 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; total fat 2g 3% DV; saturated fat 0.3g; cholesterolmg; sodium 190mg 8% DV; potassium 343mg 10% DV; carbohydrates 9g 3% DV; fiber 2.7g 11% DV; sugar 5g; protein 2.1g 4% DV; exchange other carbs 1; vitamin a iu 5123IU; vitamin c 19mg; folate 32mcg; calcium 39mg; iron 1mg; magnesium 19mg.