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Name: Fresh Vegetables on a Stick
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Skewers; 2 tb Water; 1 tb Sugar; 1 ts Fresh dill; snipped (or 1/4; 1 tb Dijon mustard; 1/8 ts Salt; 2 sm Zucchini; 1/3 c White wine vinegar; 1/3 c Canola; 2 md Carrots; peeled; 30 sm Mushrooms; whole, trimmed (8; Fresh dill; optional; 1 tb Fresh chives; finely snipped

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INGREDIENTS

Skewers
2 tb Water
1 tb Sugar
1 ts Fresh dill; snipped (or 1/4
1 tb Dijon mustard
1/8 ts Salt
2 sm Zucchini
1/3 c White wine vinegar
1/3 c Canola
2 md Carrots; peeled
30 sm Mushrooms; whole, trimmed (8
Fresh dill; optional
1 tb Fresh chives; finely snipped

Servings

INSTRUCTIONS

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 on Oct 25, 1997

NOTES

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Fresh Vegetables on a Stick

Skewers
2 tb Water
1 tb Sugar
1 ts Fresh dill; snipped (or 1/4
1 tb Dijon mustard
1/8 ts Salt
2 sm Zucchini
1/3 c White wine vinegar
1/3 c Canola
2 md Carrots; peeled
30 sm Mushrooms; whole, trimmed (8
 Fresh dill; optional
1 tb Fresh chives; finely snipped

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@compuserve.com> on Oct 25, 1997

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Nutrition

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Serving Size: 1 Serving (542g)
Recipe Makes: 1 Servings

Calories: 885
Calories from Fat: 680 (77%)

Amt Per Serving		% DV

	Total Fat 75.6g	101 %
	Saturated Fat 5.6g	28 %
	Monounsaturated Fat 47.6g
	Polyunsanturated Fat 21.3g
Cholesterol 0mg		0 %
Sodium 367.9mg		13 %
Potassium 673mg		18 %
Total Carbohydrate 47.5g		14 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 43.8g
Protein 4.2g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 885

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