Recipes

Marinade:
3/4 cup oil
1/2 cup lemon juice
1 T. parsley flakes
2 t. salt
1/2 t. sugar
1/8 t. Tabasco
1 clove garlic, minced
1 head cauliflower, separated into flowerets
1 small zucchini, sliced
1 can artichoke hearts, drained and halved
1 dozen fresh mushrooms

Mix together and pour over vegetables and marinate overnight.
At serving time, drain well and arrange on tray.