Excellent served with grilled meat or poultry.

Servings: 8

2 tablespoons water
1 tablespoon olive oil
1/2 teaspoon finely shredded lemon peel
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
2 teaspoons snipped fresh basil or oregano
1 clove garlic, minced
2 pounds tiny, whole vegetables (carrots, zucchini, patty pan squash)
1/2 pound sugar snap peas or yellow beans
12 cherry tomatoes

Dressing:
In a jar with a lid, combine water, oil, lemon peel, lemon juice, mustard, basil or oregano and garlic. Shake well.

In a large saucepan, cook carrots, zucchini and squash in a small amount of water, covered for 3 minutes. Add peas or beans and cook for 2 to 3 minutes more until vegetables are crisp tender. Drain and rinse vegetables with cold water. Drain again.

In a large bowl combine the cooked vegetables, tomatoes, dressing, tossing gently to coat. Cover and chill for at least 2 hours or overnight before serving.

Per Serving: 59Calories; 2g Fat (8.9% calories from fat); trace Saturated Fat; 2g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0 Cholesterol; 43mg Sodium. Exchanges: 1 1/2 Vegetable. 12 Fat

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