Serves: 5
Total Calories: 221
Yield: 2 Cups

1 bay leaf
1/2 cup cold pressed extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1/4 cup water
1/4 cup oil-cured black or kalamata olives
1/4 cup chopped celery
1/8 cup coarsely chopped fresh thyme
1/8 cup coarsely chopped fresh Italian parsley
1/8 cup coarsely chopped fresh oregano
2 tablespoons black peppercorns
1 teaspoon sea salt
1 teaspoon grated lemon peel

1. Combine all of the ingredients in a medium bowl.

2. Cut your favorite vegetable or vegetables into slices and add to the mixture. Cover, then let marinate for 2 to 3 days in the refrigerator.

3. To serve, remove the vegetables from the marinade and place on a serving platter. Let sit until they reach room temperature, then serve.

Tastes Great With . . .
*Tomatos, red bell peppers, and/or zucchini.

Tip . . .
*When grating lemons for lemon peel, only grate the yellow part. Once you reach the white part, the taste is quite bitter.

Nutritional Facts:

Serves: 5
Total Calories: 221
Calories from Fat: 192

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