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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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Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 226 Calories from Fat 17

% Daily Value*

Total Fat 2 g3.1%

Saturated Fat 0.43 g2.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 349.9 mg14.6%

Total Carbohydrates 47 g15.6%

Dietary Fiber 12.6 g50.3%

Sugars 24.1 g

Protein 15 g30.7%

Vitamin A 41.2% Vitamin C 209.6%

Calcium 17.1% Iron 22.6%

*Based on a 2000 Calorie diet

Lemon Tarragon Vegetables Recipe