Marinaded Zucchini and Mushroom appetizer

This dish is based on one from a Tupperware cookbook -Luscious Low-Fat Favorites

8 oz. Fresh mushrooms, halved
2 zucchini and/or squash, sliced into 1/4 inch slices
1 red pepper, cut into square pieces

Marinade

1/4 cup lemon juice
2 teaspoons olive oil
Salt and pepper to taste
4 teaspoons sugar
1/4 teaspoon tarragon (or oregano)
1 clove galic, minced
Mix marinade ingredients in a small bowl.

Place veggies in a container, pour marinade over veggies. Cover container and shake gently to distribute marinade. Store in refrigerator overnight, occasionally re-distributing marinade.

To serve, thread zucchini or squash, red pepper, and mushroom half onto a toothpick.