Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 smalls | Zucchini; (5 oz. each) |
| ½ cup | Extra-virgin olive oil |
| ⅓ cup | Fresh lemon juice; (about 2 lemons) |
| 10 \N | Coriander seeds; crushed |
| 1 teaspoon | Salt |
| 1 teaspoon | Freshly ground black pepper |
4 SERVINGS DAIRY-FREE
At Songes et Sauge, these delicious marinated vegetables are served over a bed of torn arugula tossed with a balsamic vinaigrette dressing. Baguette slices topped with melted brie cheese would make a tasty accompaniment.
Cut zucchini in half crosswise, then cut each half into eight lengthwise slices. In shallow glass baking pan, combine olive oil, lemon juice, coriander, salt and pepper. Add zucchini, tossing to coat. Cover and marinate at room temperature, stirring occasionally, at least 4 hours or overnight (refrigerated).
PER SERVING: 251 CAL.; 7G PROT.; 15G TOTAL FAT (4G SAT. FAT); 23G CARB.; 12MG CHOL.; 943MG SOD.; 2G FIBER Converted by MC_Buster.
By Kathleen <schuller@...> on Apr 05, 1999.
Recipe by: Vegetarian Times Magazine, April 1999, page 76 Converted by MM_Buster v2.0l.