Lemon Tarragon Vegetables Recipe
Ingredients
1/2 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1/4 teaspoon dried tarragon, crushed
1/8 teaspoon salt
1 medium onion, cut into thin wedges
8 ounces large whole fresh mushrooms, halved or quartered
2 small yellow summer squash, halved length wise and cut into 1/2 inch thick slices
3/4 cup bias sliced celery
2 tablespoons sliced pimiento
Directions
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.
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.
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