1/4 cup butter or margarine
Grated peel and juice of 1/2 lemon
1 tablespoon chopped parsley
1/4 teaspoon oregano or basil leaves, crushed
In small saucepan, melt butter. Add lemon peel, juice, parsley and oregano; heat. Serve over cooked vegetables.
Makes about 1/3 cup.
In small bowl, combine softened butter, lemon peel and juice, parsley and oregano. Serve over cooked vegetables.