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.

Diabetic Living Magazine
Source: 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; protein 2.1g; carbohydrates 9g; dietary fiber 2.7g; sugars 5g; fat 2g; saturated fat 0.3g; vitamin a iu 5123.1IU; vitamin c 19.1mg; folate 32mcg; calcium 38.7mg; iron 0.6mg; magnesium 19.3mg; potassium 342.7mg; sodium 190.1mg.
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