Marinated mushrooms, zucchini and red peppers

This recipe came from, but I removed the sugar as I think it completely changes the dish. These are delicious, tangy and not unlike a great variation on pickled vegetables. They should definitely be served as an accompaniment to something rich, like cold cuts or cheese and they are great with antipasto.


3 cups small fresh mushrooms (whole)
2 small zucchini (bias cut 1 inch slices and halved)
1 small red pepper (cut into smallish pieces)
1/4 cup lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 garlic clove
1 teaspoon dried oregano


  1. Place mushrooms, zucchini and pepper in a large gallon ziploc bag.
  2. Mix marinade ingredients (lemon juice, oil, salt, peper, garlic, oregano) well with whisk.
  3. Pour marinade over vegetables and seal ziploc.
  4. Shake bag and turn over several times.
  5. Marinate in refrigerator overnight or for 8 hours, turning occasionally.

marinated mushrooms


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