Title: Fresh Vegetables on a Stick
Categories: Appetizer Blank
Yield: 1 Servings

1	/3 c	canola
1	/3 c	white wine vinegar
	2 T	B water
	1 T	B sugar
	1 T	B fresh chives -- finely
:		snipped
	1 T	B Dijon mustard
	1 t	s fresh dill -- snipped (or
1	/4	Five-Spice Meatball Kabobs
:	t	s dried dill)
1	/8 t	s salt
	30 s	m mushrooms -- whole, trimmed
:		(8
:		ounces)
	2 s	m zucchini
	2 m	d carrots -- peeled
:		skewers
:		fresh dill -- optional

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.

Recipe By :

From: Peg Baldassari Date: 25 Oct 97 Mastercook Recipes (Mailing List) Ä

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