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

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