Marinated vegetables with ginger | Heart and Stroke Foundation

Ingredients

• 1/3 cup (75 mL) lemon juice
• 3 tbsp (45 mL) water
• 3 tbsp (45 mL) canola oil
• 2 tsp (10 mL) chives
• 2 tsp (10 mL) honey
• 1 1/2 tsp (7 mL) ground ginger
• 1 (14 oz/ 398 mL) can artichoke hearts, drained and cut into halves
• 1/2 cup (125 mL) carrots, peeled and sliced diagonally
• 1/2 cup (125 mL) pearl onions
• 1/2 cup (125 mL) cherry tomatoes, cut into halves
• 1 cup (250 mL) peas (if frozen, thaw and drain first)