Marinated Zucchini and Mushrooms

Name: Marinated Zucchini and Mushrooms
Prep time: 20 min
Total time: 20 min
Yield: 8 serving(s)
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

(2)

Recipe by ratherbeswimmin

From BHG’s New Dieter’s Cookbook

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READY IN: 20mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

Add mushrooms, zucchini, and red pepper in a plastic bag set in a deep bowl.
In a small bowl, mix the lemon juice, oil, sugar, salt, tarragon, pepper, and garlic together.
Pour marinade over the vegetables in the bag; seal bag, shake around to coat well.
Marinate vegetables in the refrigerator for 8 hours or overnight, turning bag occasionally.
To serve: pour vegetables and marinade into serving dish; serve with toothpicks.

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