2 Tablespoons lemon juice
1 Tablespoon chopped shallots
1 clove garlic, minced
1/ teaspoon kosher salt
1 small zucchini
1 small yellow summer squash
1 1/2 cups small whole fresh mushrooms
1/2 of a small red bell pepper, cut into squares
1 Tablespoon extra-virgin olive oil
3/4 teaspoon fresh tarragon or oregano or 1/ teaspoons dried tarragon or oregano crushed
1/2 teaspoon freshly ground black pepper
In a small bowl combine lemon juice, shallot, garlic, and kosher salt. Let stand for 10 minutes. Meanwhile, using a vegetable peeler, shave off long , thin strips of zucchini, summer squash, mushrooms, and bell pepper.
Whisk oil, tarragon,and black pepper into lemon juice mixture. Pour marinade over vegetables in a bag. Seal bag; turn to coat vegetables. Marinated in the refridgerator for to 24 hours, turning bag occasionally.
To serve, drain vegetables, reserving marnade. Arrange vegetables on sevin platter; drizzle with the reserve marinade.
- Per Serving
- Total Fat
- 3 g (sat. o g)
- 0 mg
- 44 mg
- 3 g
- 1 g
- 1 g