Recipe Image

Lemon-Marinated Baby Vegetables

  • 15 m
  • 2 h 20 m
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.”


    • 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)


  • 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.
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