Lemon Tarragon Vegetables Recipe
Ingredients
| 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 |
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
Directions
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.
Chef
