Marinated Zucchini and Mushrooms

READY IN: 20mins
Recipe by ratherbeswimmin

From BHG’s New Dieter’s Cookbook

Top Review by carole in orlando

As usual Di has a winner. I made this for dinner tonight and we loved the freshness and the ease in which it is prepared. I used Splenda instead of sugar and rice wine vinegar instead of lemon, personal preference. This is a great summer salad to compliment any meal. Carole in Orlando

Ingredients Nutrition

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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