1/4 c. olive oil
2 tbsp. chopped parsley
1 tbsp. lemon juice
1 tsp. grated lemon peel
1 clove garlic, chopped
1 1/2 tsp. dried basil leaves, crushed
1/2 tsp. salt
1/4 tsp. pepper

Mix all ingredients together and cover. Refrigerate for at least 3 hours. Pour sauce over hot cooked vegetables just before serving.