Marinated Mushrooms and Zucchini

Marinating vegetables in a sealed plastic bag
makes it easy to turn the mixture.

8  ounces small whole fresh mushrooms

2  small zucchini, sliced

1  small red bell pepper, chopped

¼ cup fresh lemon juice

2  tablespoons extra virgin olive oil

1  tablespoon sugar (or 6 to 9 drops of Stevia)

¼ teaspoon Celtic salt

¼ teaspoon tarragon or oregano

¼ teaspoon freshly ground black pepper

1  garlic clove, minced

Combine the mushrooms, zucchini, and bell pepper in a resealable plastic bag and place the bag in a deep bowl. Combine the lemon juice, olive oil, sugar, salt, tarragon, black pepper, and garlic in a small bowl; mix well. Pour the lemon juice mixture over vegetables in the bag; seal. Marinate in the refrigerator for 8 to 10 hours, turning bag occasionally. Arrange in a serving dish and serve with wooden picks.

Yield: about 10 servings

Our goal when it comes to fat consumption should be twofold: first, to decrease the percentage of our diet from fat, and second, to make sure that nearly all of our fat-related calories come from natural foods and monounsaturated oils, such as olive oil.