Vegetables Marinated in Oil and Lemon


Serves: 6
Total Calories: 1,130

Ingredients

1 red bell pepper sliced into long, thin strips
1 pound baby portabella mushrooms cups, wiped clean and sliced
1 cup Basic Italian Marinade
1/4 cup pearl onion peeled and halved

Directions:

1. Place all the ingredients in a large bowl and mix well. Cover and refrigerate 2 to 3 days.

2. Remove the vegetables from the refrigerator and let sit for 2 hours. Serve at room temperature.

For a Change . . .
* Add some diced avocados to the marinated vegetables right before serving. Halve 4 avocados, scoop out the flesh, and cut into 1/2-inch cubes. Add the cubes to the vegetables and mix gently. Scoop the vegetable mixture into the empty avocado shells and serve.
* Add 1 teaspoon of your favorite dried herb to the marinade for a different flavor, such as herbes de Provence, rosemary, or sage.

Nutritional Facts:

Serves: 6
Total Calories: 1,130
Calories from Fat: 960

This Vegetables Marinated in Oil and Lemon recipe is from the The World Goes Raw Cookbook. Download this Cookbook today.




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