Mushroom and Zucchini Marinated

8 oz or 3 cups whole fresh mushrooms
2 zucchini sliced on bias into 2 inch thick slices 3 cups
1 small red pepper cut into squares, 1/2 cup
1/4 cup lemon juice
2 Tbsp. olive oil
1 Tbsp. sugar
1/4 tsp. salt
1/4 tsp. basil
1/4 tsp. pepper
1 minced garlic clove

     Lay a large seal able plastic bag in a bowl. Put the vegetables in the bag. In separate bowl mix lemon juice, olive oil, sugar, salt, basil, pepper, and garlic. After well mixed pour over the veggies in the bag and seal. Chill overnight and turn bag over once in a while. Serve warm as a side dish, or cold with toothpicks as an appetizer. You can even use them as kabobs, adding meat or shellfish. Serves 8.

photo credit: found_drama via photopin cc      This recipe is very lo-cal and nutritious . One 2/3 cup serving has only 23 calories, 3 g carbohydrates, 1 g fat, 0 g cholesterol, 19 mg sodium, and 188 mg potassium.


Jowel said...

I saw a square stainless steel wok at WalMart meant for doing veggies over char-grill. The more I think of it, the more I want to try this...