Fresh vegetables on a stick
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Canola |
| ⅓ | cup | White wine vinegar |
| 2 | tablespoons | Water |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Fresh chives; finely snipped |
| 1 | tablespoon | Dijon mustard |
| 1 | teaspoon | Fresh dill; snipped (or 1/4 teaspoon dried dill) |
| ⅛ | teaspoon | Salt |
| 30 | smalls | Mushrooms; whole, trimmed (8 ounces) |
| 2 | smalls | Zucchini |
| 2 | mediums | Carrots; peeled |
| Skewers | ||
| Fresh dill; optional | ||
Directions
Combine all ingredients except vegetables in a large sauce pan. Bring to boiling. Add mushrooms; return to boiling. Reduce heat and simmer, covered 7-8 minutes or until mushrooms are just tender. Cool in the liquid. Place mushrooms and liquid in a plastic bag; set the bag into a deep bowl. Close bag tightly. Marinate in the refrigerator 2-12 hours, turning bag occasionally. Using a vegetable peeler cut the zucchini and carrots lengthwise into very thin slices. Drain mushrooms reserving marinade.
Lightly brush carrot or zucchini with marinade and thread on skewers with mushrooms. Garnish with fresh dill. Makes 30.
NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 80.
Posted to MC-Recipe Digest V1 #865 by Peg Baldassari <Baldassari@...> on Oct 25, 1997