| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| American | 6 | Servings | ||
INGREDIENTS
| 1 | lb | Broccoli |
| 1 | sm | Head cauliflower |
| 1 | lg | Zucchini |
| 1 | lg | Yellow squash |
| 8 | Mushrooms; (up to 10) | |
| 1 | sm | Sweet red pepper |
| 1 | sm | Green pepper |
| 1/2 | c | Butter; (margarine), melted |
| 1/2 | ts | Garlic salt; (I like to mince a clove or two of fresh garlic) |
| 1 | ds | Pepper |
INSTRUCTIONS
Source: Portal to Good Cooking - Women's American ORT 1980 Cut broccoli into thin stalks. Cut cauliflower into flowerets. Cut zucchini and squash into 1/4 inch slices. Halve the mushrooms. Cut peppers into strips. Arrange broccoli around edge of 12-inch flat round serving dish with the flowerets pointing outward. Place cauliflower next in circle.Arrange zuccini and squash in center. Scatter mushrooms and pepper strips on top. Combine melted butter with garlic and pepper. Pour over vegetables. Cover dish with waxed paper. Micro-cook on high for 10 minutes, turning dish every three minutes. If your micro-wave has a turntable, the turning is not necessary. Vegetables should be crisp- tender. Let stand covered for 5 minutes before serving. Posted to JEWISH-FOOD digest by Jerome & Jean Emer <j.emer@megsinet.net> on Sep 15, 1998, converted by MM_Buster v2.0l.
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