Marinated Zucchini and Mushrooms

From BHG’s New Dieter’s Cookbook

• Ready In: 20 mins
• Serves: 8

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.