8 ounces of fresh button, cremini, or chanterelle mushrooms, quartered
1 medium zucchini, halved lengthwise and sliced 1/4 inch thick
1/4 cup of ReaLemon Lemon Juice from concentrate
1/4 cup of salad oil
1 tablespoon of Dijon mustard
1 teaspoon of sugar
1/2 teaspoon of dried basil, crushed
1/4 teaspoon of salt
1/4 teaspoon of cracked pepper 


Combine the mushrooms, zucchini and yellow squash in a medium sized bowl. For marinade, combine ReaLemon, oil, mustard, sugar, basil, salt and pepper in screw top jar. Cover and shake well. Pour over mushroom mixture. Marinate in refrigerator for 4 - 8 hours, stirring twice. Serve using a slotted spoon. Makes 6 servings