This is another favorite from a different issue that requires no cooking, just lots of chopping. You can use any veggies you like really, not just the ones mentioned. I usually just throw in every leftover veggies I have before they go bad, some minced garlic and onions, and season to taste with salt, pepper, olive oil, and vinegar. Jason didn't like how marinating it overnight made the veggies soggy, so I usually chop everything, put it in a bowl, refrigerate it, then mix in the olive oil and vinegar before serving and add salt/pepper to taste if still needed.
PREP: 30 MINUTES MARINATE: 8 TO 24 HOURS
This tempting meld of Mediterranean flavors also boasts valuable antioxidants that promote eye health.2 tablespoons lemon juice
1 tablespoon organic extra-virgin olive oil
1 tablespoon finely chopped shallot
2 cloves garlic, minced
1 teaspoon chopped fresh oregano or ¼ teaspoon dried oregano, crushed
¼ teaspoon kosher salt
1⁄8 teaspoon ground black pepper
1 small organic zucchini
1 small organic yellow summer squash
1½ cups fresh whole small Publix GreenWise Market Organic Mushrooms (4 ounces)
½ of a small red organic sweet pepper, cut into square pieces (½ cup)
ONE For marinade, in a small bowl whisk together lemon juice, olive oil, shallot, garlic, oregano, salt and pepper; set aside.
TWO Using a vegetable peeler, shave off long, thin strips of zucchini and yellow summer squash. Set a resealable plastic bag in a large bowl and place zucchini, summer squash, mushrooms and sweet pepper in the bag. Pour marinade over vegetables; seal bag. Marinate vegetables in the refrigerator for 8 hours or overnight, turning bag occasionally.
THREE To serve, drain vegetables, reserving marinade. Arrange vegetables on serving plates or a serving platter; drizzle with reserved marinade. Makes 6 to 8 servings.Nutrition Facts per serving: 38 cal., 3 g total fat (0 g sat. fat), 0 mg chol., 85 mg sodium, 3 g carbo., 1 g dietary fiber, 1 g protein.