Lemon Fennel Marinated Vegetables Recipe | Easy & Flavorful

INGREDIENTS

1 cup water 2 medium carrots, cut diagonally into 1/2-inch-thick slices 1 cup small whole fresh mushrooms 1 small red or green bell pepper, cored, seeded and cut into 3/4-inch pieces 3 tablespoons lemon juice 1 tablespoon olive oil 1 tablespoon sugar 1 clove garlic, minced 1/2 teaspoon fennel seeds, crushed 1/2 teaspoon dried basil 1/4 teaspoon black pepper

PREPARATION:

1. Bring water to a boil in small saucepan over high heat. Add carrots; return to a boil. Reduce heat to medium-low. Cover and simmer about 5 minutes or until carrots are crisp-tender. Drain and cool.
2. Place carrots, mushrooms and bell pepper in large resealable food storage bag. Combine lemon juice, oil, sugar, garlic, fennel seeds, basil and black pepper in small bowl. Pour over vegetables. Close bag securely; turn to coat. Marinate in refrigerator 8 to 24 hours, turning occasionally.
3. Drain vegetables; discard marinade. Place vegetables in serving dish.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Fiber 2 g Carbohydrate 9 g Saturated Fat <1 g Total Fat 1 g Calories from Fat 24 % Calories 47 Protein 1 g Sodium 15 mg DIETARY EXCHANGE: Vegetable 2