Marinated Zucchini and Mushrooms |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From BHG’s New Dieter’s Cookbook Ingredients:
8 ounces small whole fresh mushrooms |
2 small zucchini, bias-sliced into 1/2-inch thick slices (or yellow summer squash) |
1 small red bell pepper, cut into square pieces |
1/4 cup fresh lemon juice |
2 tablespoons olive oil |
1 tablespoon sugar |
1/4 teaspoon salt (or to taste) |
1/2 teaspoon dried tarragon (may use 1 1/2 t. snipped fresh tarragon or oregano) or 1/2 teaspoon oregano, crushed (may use 1 1/2 t. snipped fresh tarragon or oregano) |
1/4 teaspoon pepper (or to taste) |
1 -2 garlic clove, minced |
Directions:
1. Add mushrooms, zucchini, and red pepper in a plastic bag set in a deep bowl.
2. In a small bowl, mix the lemon juice, oil, sugar, salt, tarragon, pepper, and garlic together.
3. Pour marinade over the vegetables in the bag; seal bag, shake around to coat well.
4. Marinate vegetables in the refrigerator for 8 hours or overnight, turning bag occasionally.
5. To serve: pour vegetables and marinade into serving dish; serve with toothpicks.
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