8 oz. small whole fresh mushrooms (3 c.)
2 small zucchini or yellow summer squash, bias sliced into 1/2-inch thick slices (2 c.)
1 small sweet red pepper, cut in square pieces (1/2 c.)
1/4 c. lemon juice
2 Tbsp. olive or vegetable oil
1 Tbsp. sugar
1/4 tsp. salt
1/4 tsp. dried tarragon or oregano, crushed
1/4 tsp. pepper
1 clove garlic, minced

Place mushrooms, zucchini and/or yellow summer squash and red pepper in a plastic bag; set in a deep bowl.

Marinade: In small mixing bowl stir together lemon juice, oil, sugar, salt, tarragon or oregano, pepper and garlic; mix well. Pour marinade over vegetables in bag; seal. Marinate in the refrigerator for 8 hours or overnight; turn bag occasionally.

To Serve: Pour into a serving dish. Serve with toothpicks. Makes about 8 (2/3-cup) servings.

Per Serving: 23 Calories, 1 g. Fat, 0 mg. Cholesterol and 19 mg. Sodium.