Lemony Marinated Vegetables

• 1 cup fresh brussels sprouts
• 1/2 pound carrots, cut into 1/2-inch slices
• 3 cups cauliflowerets
• 1-1/2 cups broccoli florets
• 3 tablespoons lemon juice
• 2 teaspoons vegetable oil
• 2 teaspoons minced fresh parsley
• 1 garlic clove, minced
• 1 lemon peel strip, 2-1/2 inches x 1/2 inch
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt, optional
• 1/8 teaspoon pepper
• 2 cups cherry tomatoes

1. Place brussels sprouts and carrots in a large saucepan; add 1 in. of water. Bring to a boil; cook for 3 minutes. Add cauliflower and broccoli; return to boil. Cook for 5 minutes or until vegetables are crisp-tender. Rinse in cold water; drain. In a large bowl, combine lemon juice, oil, parsley, garlic, lemon peel, oregano, basil, salt if desired and pepper. Add cooked vegetables and the tomatoes; toss to coat. Cover and refrigerate for at least 8 hours. Discard lemon peel.

fresh brussels sprouts, carrots, cauliflowerets, broccoli florets, lemon juice, vegetable oil, parsley, garlic, oregano, basil, salt, pepper, cherry tomatoes

Taken from www.tasteofhome.com/recipes/lemony-marinated-vegetables/ (may not work)