Marinated Vegetables


Marinade:
4 cloves of garlic, cut into very thin slices
3/4 c. olive oil
1/2 t. oregano
1/2 t. chives
1/2 t. sweet basil
1/2 t. mint leaves
freshly ground black pepper to taste

Vegetables:
whole spring onions or slices of onion
tomatoes, sliced
zucchini, sliced
yellow squash, sliced
asparagus
broccoli florets

1 T. finely grated lemon zest, yellow part only (optional)
salt to taste (optional)

Clean and slice the vegetables.

In a small bowl, combine the lemon juice, garlic, oil, herbs, salt and pepper. Pour over the vegetables. Sprinkle with lemon zest, if desired. Cover with plastic wrap and refrigerate until cold. Drain with tongs or serve in marinade.

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