| | Lemon Tarragon Vegetables 1/2 teaspoon of finely shredded lemon peel
1 tablespoon of lemon juice
1/4 teaspoon of dried tarragon, crushed
1/8 teaspoon of salt
1 medium onion, cut into thin wedges
8 ounces of large whole fresh mushrooms, halved or quartered
2 small yellow summer squash, halved lengthwise and cut into 1/2 thick slices
3/4 cup bias - sliced celery
2 tablespoons of sliced pimiento |
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In a 2 quart casserole combine the 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 until the vegetables are tender, stirring often. Serve with a slotted spoon. |
