LOW-FAT & LUSCIOUS, PART 4
Colorful Marinated Vegetables
5 Cups zucchini, cut into 1/2-inch slices
1 Cup carrots, cut into 1/4-inch slices
1/2 Cup thinly sliced onion, separated into rings
1/2 Cup coarsely chopped red pepper
1/4 Cup V-8 juice
1 Tablespoon white wine vinegar
1 Tablespoon fresh lemon juice
1 Tablespoon snipped fresh parsley
1 clove garlic, minced (or 1 teaspoon from a little jar of minced garlic)
1 teaspoon Splenda
1/4 teaspoon celery seed
1/4 teaspoon salt
Steam the zucchini, carrots, onion and pepper until tender-crisp. Drain, put in pretty serving bowl. Combine remaining ingredients and pour over veggies. Toss to coat. Cover with plastic wrap and chill at least four hours, stirring occasionally.
Guaranteed to brighten up your holiday table!
Copyright Fran Baker
5 Cups zucchini, cut into 1/2-inch slices
1 Cup carrots, cut into 1/4-inch slices
1/2 Cup thinly sliced onion, separated into rings
1/2 Cup coarsely chopped red pepper
1/4 Cup V-8 juice
1 Tablespoon white wine vinegar
1 Tablespoon fresh lemon juice
1 Tablespoon snipped fresh parsley
1 clove garlic, minced (or 1 teaspoon from a little jar of minced garlic)
1 teaspoon Splenda
1/4 teaspoon celery seed
1/4 teaspoon salt
Steam the zucchini, carrots, onion and pepper until tender-crisp. Drain, put in pretty serving bowl. Combine remaining ingredients and pour over veggies. Toss to coat. Cover with plastic wrap and chill at least four hours, stirring occasionally.
Guaranteed to brighten up your holiday table!
Copyright Fran Baker
posted by Fran Baker at 4:50 PM
4 Comments:
brightening your holiday is for the post office, be on the lookout for your guy in ugly blue pants... Trust me!
Oh, and ain't none of it low-fat!
Never mind the holidays! That one's going in my summer zucchini season folder! Yummmmm!
Fran, Fran, Fran! I have to find this recipe at 12:06 in the morning??
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