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Lemon Tarragon Vegetables

Diet.Chef's picture
  Shredded lemon peel 1⁄2 Teaspoon
  Lemon juice 1 Tablespoon
  Dried tarragon 1⁄4 Teaspoon, crushed
  Salt 1⁄8 Teaspoon
  Onion 1 Medium, cut into thin wedges
  Mushrooms 8 Ounce, halved and quartered
  Yellow summer squash 2 Small, halved length wise and cut into 1/2 inch thick slices
  Bias sliced celery 3⁄4 Cup (12 tbs)
  Sliced pimiento 2 Tablespoon

In a 2 quart casserole combine lemon peel, juice, tarragon, and salt.
Add onion.
Cook, covered, on 100% power (high) for 3 minutes.
Add mushrooms, squash, celery, and pimiento; toss gently to coat with lemon mixture.
Cook, covered, on high for 6 to 9 minutes (10 to 12 minutes in low wattage ovens) or till vegetables are tender, stirring once.

Recipe Summary

Difficulty Level: 
Main Dish

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