Lemon pepper zucchini, sweet bell peppers and mushrooms
Lemon pepper zucchini, sweet bell peppers and mushrooms

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, lemon pepper zucchini, sweet bell peppers and mushrooms. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Lemon pepper zucchini, sweet bell peppers and mushrooms is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Lemon pepper zucchini, sweet bell peppers and mushrooms is something which I have loved my whole life. They are fine and they look fantastic.

I thought this was very tasty. I just melted enough butter to top and sprinkled with lemon pepper and I would go a bit lighter with it next. These fajitas are perfect for your next Vegan BBQ.

To get started with this recipe, we must prepare a few components. You can cook lemon pepper zucchini, sweet bell peppers and mushrooms using 8 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Lemon pepper zucchini, sweet bell peppers and mushrooms:
  1. Take 3 tbsp olive oil
  2. Make ready 1/2 Lemon, juiced (or to taste)
  3. Take 2 tsp ground black pepper (or to taste)
  4. Get 1 1/2 tsp garlic powder (or to taste )
  5. Make ready 1 zucchini, diced
  6. Take 1 yellow squash, diced
  7. Make ready 1/2 cup mushrooms, diced
  8. Prepare 5 small Sweet orange bell peppers, diced

I just sprinkled it over it until it seemed about right. Thread meat, peppers, zucchini and mushrooms onto skewers alternately. To prepare the sriracha dipping sauce mix together mayo, yogurt, sriracha, lime juice and add salt. Spread all cut vegetables (tomatoes, bell pepper, zucchini, and mushrooms) out on the remainder of the pan, then drizzle with olive oil, salt, and pepper to taste.

Instructions to make Lemon pepper zucchini, sweet bell peppers and mushrooms:
  1. Combine olive oil, lemon juice, pepper and garlic powder in med bowl or ziplock bag.
  2. Toss zucchini, squash, and mushrooms in olive oil mixture.
  3. Heat skillet to MED/H heat. Add veggies, cook about 5-7 minutes, until tender crisp, stirring often. Remove from heat, let rest for 2 minutes. Serve as a side with almost any main dish!

Fill the zucchini and pepper halves with the turkey mixture, dividing equally and mounding slightly. Traditional cuisine dish with zucchini chicken mushrooms, bell pepper on a white background. Salad Grapes Bell Peppers Zucchini Easter Labor Day African Moroccan No-Cook Dinner Party Tailgating Picnic Potluck Dicing raw zucchini and yellow squash for a salad is a fast way to use up these plentiful summer vegetables. Toss them with some red bell pepper, grapes, pine nuts, chopped. Try using different colored bell peppers, zucchini, bean sprouts, broccoli or carrots adding or replacing anything you don't care for - pretty much Thai basil has smaller leaves, but really both will work well adding its fantastic basil flavor.

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