Tangy Marinated Vegetables

• 3/4 cup lemon juice
• 3/4 cup canola oil
• 3 tablespoons sugar
• 1 tablespoon salt
• 1-1/2 teaspoons dried oregano
• 1/2 teaspoon pepper
• 1 can (15 ounces) whole baby corn, rinsed and drained
• 1 cup halved brussels sprouts, cooked
• 1 cup halved fresh mushrooms
• 1 cup fresh cauliflowerets
• 1 cup fresh snow peas, halved
• 1 cup cherry tomatoes
• 1 cup sliced sweet yellow pepper
• 1 cup sliced sweet red pepper

1. In a small bowl, whisk the lemon juice, oil, sugar, salt, oregano and pepper. Pour into a large resealable plastic bag; add the vegetables. Seal bag and turn to coat; refrigerate for 6 hours or overnight.

lemon juice, canola oil, sugar, salt, oregano, pepper, baby corn, brussels sprouts, mushrooms, fresh cauliflowerets, fresh snow peas, cherry tomatoes, sweet yellow pepper, sweet red pepper

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