Fresh Vegetables On A Stick

Recipe Ingredients

1/3 cup	78ml	Canola
1/3 cup	78ml	White wine vinegar
2 tablespoons	30ml	Water
1 tablespoon	15ml	Sugar
1 tablespoon	15ml	Fresh chives - finely snipped
1 tablespoon	15ml	Dijon mustard
1 teaspoon	5ml	Fresh dill - snipped (or 1/4
1 teaspoon	5ml	Dried dill)
1/8 teaspoon	0.6ml	Salt
30 teaspoons	150ml	Mushrooms - whole, trimmed (small)
2 teaspoons	10ml	Zucchini (small)
2 teaspoons	10ml	Carrots - peeled (medium)
		Skewers
		Fresh dill - optional

Recipe Instructions

Combine all ingredients except vegetables in a large sauce pan. Bring to boiling. Add mushrooms; return to boiling. Reduce heat and simmer, covered 7-8 minutes or until mushrooms are just tender.

Cool in the liquid. Place mushrooms and liquid in a plastic bag; set the bag into a deep bowl. Close bag tightly.

Marinate in the refrigerator 2-12 hours, turning bag occasionally. Using a vegetable peeler cut the zucchini and carrots lengthwise into very thin slices.

Drain mushrooms reserving marinade. Lightly brush carrot or zucchini with marinade and thread on skewers with mushrooms. Garnish with fresh dill.

Makes 30.

NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 80.

Source:
Low-Fat Meals, Woman's Day, 4/96

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.