Small mushrooms wipe with a cloth, zucchini cut into slices, bell pepper slices.

Fry vegetables in sunflower oil separately. Zucchini for 1.5 minutes on each side. Pepper, and then sauté mushrooms, stirring occasionally, 4-5 minutes.

For the marinade, mix the juice and zest of lemons, soy sauce from Kikkoman (I use light), chopped garlic and herbs, salt. Salt do not be afraid, in the process of marinating vegetables allowed juice, to some it is even a little will. At this stage you can add any spices. I did not, I wanted to keep the taste of the vegetables.

Layers put vegetables in a container suitable for marinating. Each layer pour the marinade. Put under pressure overnight in the refrigerator.

The next day our meats are ready. It does not contain vinegar, so will fit kids and adults who don't really like the sharp vinegar taste.