Source: dLife

A variety of vegetables made with lemon peel and lemon juice for a nice lemony flavor.

Servings

8 oz Mushrooms, fresh, large , halved or quartered
2 Squash, summer, fresh, medium, FDA , halved lengthwise and cut into 1/2-inch slices, 2 cups (or zucchini)
0.75 cup fresh chopped celery , bias-sliced
1 medium onions , cut into wedges
2 tbsp pimento peppers , chopped (or chopped, bottled roasted red sweet pepper )
0.5 tsp fresh lemon peel , finely shredded
1 tbsp fresh lemon juice
2 tsp fresh tarragon , snipped (or 1/4 teaspoon dried tarragon, crushed)
0.12 tsp salt

1 In a covered large saucepan cook mushrooms, squash, celery, and onion in a small amount of boiling water for 7 minutes or until vegetables are tender. Drain. Return vegetables to saucepan.
2 Stir in roasted red peppers, lemon peel, lemon juice, tarragon, and salt. Cook and stir for 1 minute or until heated through.

Goes great with broiled pork, chicken or fish.