Recipe - Fresh Vegetables On A Stick

1/3 cup Canola
1/3 cup White wine vinegar
2 tablespoon 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)
1/8 teaspoon Salt
30 small Mushrooms; whole, trimmed (8
ounces)
2 small Zucchini
2 md 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
78 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 212 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 MCRecipe Digest V1 #865 by Peg Baldassari
Baldassari@compuserve.com on Oct 25, 1997