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Marinated Zucchini & Mushrooms

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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 68.3
Dietary: Gluten-free, Low-cal, Vegan, Vegetarian
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
  • 8 ounce Whole fresh mushrooms
  • 1/4 cup Lemon juice
  • 2 tablespoon Olive oil or vegetable oil
  • 1 tablespoon Sugar
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Crushed tarragon or oregano
  • 1/4 teaspoon Pepper
  • 1 Garlic clove, minced
  • 2 Small zucchini, sliced into 1/2-inch rounds
  • 1 cup Summer squash, sliced into 1/2-inch rounds
  • 1/2 cup Sweet red pepper, cut into squares
Directions
  1. 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. 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. 3
    Pour the marinade over the vegetables in the bag. Seal the bag tightly, ensuring all air is pressed out.
  4. 4
    Turn the bag occasionally to coat the vegetables evenly with the dressing.
  5. 5
    Refrigerate the bag for at least 8 hours or overnight to allow the flavors to meld.
  6. 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
Read it online: https://www.chefs-mate.com/recipe/marinated-zucchini-mushrooms/