Lemon and Fennel Marinated Vegetables

1 cup water
2 medium carrots, diagonally sliced 1/2 inch thick
1 cup small whole fresh mushrooms
3 tablespoons lemon juice
1 tablespoon sugar
1 tablespoon olive oil
1 clove garlic, minced
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon dried basil leaves
1/4 teaspoon black pepper
Bring water to a boil over high heat in small saucepan.  Add carrots.  Return to a boil.  Reduce heat to medium-low.  Cover and simmer about 5 minutes or until carrots are crisp-tender.  Drain and cool.

Place carrots, mushrooms and bell pepper in large, resealable (zip-lock) plastic food storage bag.  Combine lemon juice, sugar, oil, garlic, fennel seeds, basil and black pepper in small bowl.  Pour over vegetables.  Close bag securely; turn to coat.  Marinate in refrigerator 8 to 24 hours, turning occasionally.

Drain vegetables; discard marinade.  Place vegetables in serving dish.     Makes 4 servings