Marinated Zucchini & Mushrooms

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Servings: 8 Difficulty: Intermediate
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A refreshing, tangy Mediterranean appetizer with tender vegetables soaking in a bright herb-infused dressing
Marinated Zucchini & Mushrooms recipe image

This vibrant marinated vegetable medley is a staple of Mediterranean cuisine, offering a crisp, refreshing start to any meal. Tender zucchini, earthy mushrooms, and sweet red peppers absorb a zesty dressing made from lemon juice, olive oil, garlic, and fragrant herbs like tarragon or oregano. The result is a harmonious blend of sweet, tangy, and savory flavors that brighten the palate. Perfect for summer picnics, potlucks, or as a light starter before a heavier main course, this dish requires no cooking&# 226;ÂÂjust time to let the flavors meld. ItâÂÂs an easy, vegan-friendly option that tastes even better the next day, making it an ideal make-ahead recipe for entertaining.

Marinated Zucchini & Mushrooms recipe image
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Marinated Zucchini & Mushrooms

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 68.3

Description

This vibrant marinated vegetable medley is a staple of Mediterranean cuisine, offering a crisp, refreshing start to any meal. Tender zucchini, earthy mushrooms, and sweet red peppers absorb a zesty dressing made from lemon juice, olive oil, garlic, and fragrant herbs like tarragon or oregano. The result is a harmonious blend of sweet, tangy, and savory flavors that brighten the palate. Perfect for summer picnics, potlucks, or as a light starter before a heavier main course, this dish requires no cooking&# 226;ÂÂjust time to let the flavors meld. ItâÂÂs an easy, vegan-friendly option that tastes even better the next day, making it an ideal make-ahead recipe for entertaining.

Ingredients

Directions

  1. Place the whole mushrooms, sliced zucchini, summer squash, and red pepper squares into a large resealable plastic bag set inside a deep bowl.
  2. In a small mixing bowl, whisk together the lemon juice, olive oil, sugar, salt, tarragon (or oregano), pepper, and minced garlic until well combined and the sugar is mostly dissolved.
  3. Pour the marinade over the vegetables in the bag. Seal the bag tightly, ensuring all air is pressed out.
  4. Turn the bag occasionally to coat the vegetables evenly with the dressing.
  5. Refrigerate the bag for at least 8 hours or overnight to allow the flavors to meld.
  6. To serve, pour the marinated vegetables and remaining dressing into a serving dish. Garnish with fresh herbs if desired and serve with toothpicks.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 68.3kcal
% Daily Value *
Total Fat 4.1g7%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 616.1mg26%
Total Carbohydrate 6.5g3%
Dietary Fiber 1.3g6%
Sugars 4.5g
Protein 3.4g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: appetizer, marinated vegetables, zucchini, mushrooms, mediterranean, vegan, gluten-free, lemon dressing, no-cook, summer recipe, potluck, healthy snack, garlic, herbs, tarragon, oregano, red pepper, raw vegetables
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