| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
French |
Vegetable |
4 |
Servings |
INGREDIENTS
| 16 |
|
Medium-size asparagus spears |
| 1 |
c |
Green peas |
| 1 |
|
Medium-size zucchini; sliced |
| 3 |
tb |
Butter |
| 2 |
|
Tomatoes; halved |
| 1 |
c |
Seasoned bread crumbs |
| 4 |
|
Canned artichoke bottoms |
|
|
Salt and pepper |
INSTRUCTIONS
Steam the asparagus and green peas for 5 minutes or until al dente. Remove
and drain. Saute the zucchini in the butter over medium-high heat for 3
minutes or until al dente. Remove from heat. Sprinkle the cut surfaces of
the tomato halves with the bread crumbs. Place under a heated broiler for 1
minute or until heated through. To serve, place artichoke bottoms on 4
plates. Place the peas in the bottoms. Arrange the remaining vegetables
around in an appetizing fashion. Season with salt and pepper to taste.
THE CHAPARRAL
LINCOLN DRIVE, PHOENIX
CHATEAU TALBOT/MOULIN A VENT
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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