Serve this colorful medley of zesty vegetables at your next party. In addition to great flavor, guests will benefit from healthy doses of fiber, beta carotene, vitamins and minerals.
Ingredients
1/4
cup rice wine vinegar
3
tablespoons reduced-sodium soy sauce
2
tablespoons fresh lemon juice
1
tablespoon vegetable oil
1
clove garlic, minced
1
teaspoon minced fresh ginger
1/2
teaspoon sugar
2
cups broccoli florets
2
cups cauliflower florets
2
cups diagonally sliced carrots (1/2-inch pieces)
8
ounces whole fresh mushrooms
1
large red bell pepper, cut into 1-inch pieces
Lettuce leaves
1. Combine vinegar, soy sauce, lemon juice, oil, garlic, ginger and sugar in large bowl. Set aside.
2. To blanch broccoli, cauliflower and carrots, cook 1 minute in enough salted boiling water to cover. Remove and plunge into cold water, then drain immediately. Add to oil mixture in bowl while still warm; toss to coat. Cool to room temperature.
3. Add mushrooms and bell pepper to vegetables in bowl; toss to coat. Cover and marinate in refrigerator at least 4 hours or up to 24 hours. Drain vegetables, reserving marinade.
4. Arrange vegetables on lettuce-lined platter. Serve chilled or at room temperature with toothpicks. Serve remaining marinade in small cup for dipping, if desired.
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