Lemon-Marinated Baby Vegetables

2 lbs. baby whole fresh vegetables (such as
carrots, zucchini, and/or yellow summer
squash)
8 oz. fresh sugar snap peas
12 cherry tomatoes
½ tsp. finely shredded lemon peel
2 Tbsp. lemon juice
2 Tbsp. water
1 Tbsp. olive oil
1 Tbsp. snipped fresh basil or oregano
1 tsp. Dijon-style mustard
1 clove garlic, minced
½ tsp. salt

Directions: In a covered large saucepan cook vegetables in a small amount of lightly salted boiling water for 3 minutes. Add peas. Cook, covered, about 2 minutes more or until vegetables are crisp-tender; drain. Rinse with cold water; drain again. Transfer to a large bowl. Add cherry tomatoes.

Meanwhile, for dressing, in a screw-top jar combine lemon peel, lemon juice, the water, oil, basil, mustard, garlic, and salt. Cover and shake well to combine. Pour dressing over and chill for 2 to 24 hours.

Prep: 20 minutes
Chill: 2 hours
Makes: 8 servings

Nutrition facts per serving:
57 calories, 2 g protein, 9 g carbohydrate, 2 g fat (0 g saturated), 3 g fiber.

Number of Servings: 1

Recipe submitted by SparkPeople user JADEBABY07_08.