Vegetables of the Season with a Little Grated Cheese Recipe

From Dorothy McNett's Recipe Book.

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Vegetables of the Season with a Little Grated Cheese

From Dorothy McNett's recipes at Briefly cooking fresh vegetables in the microwave retains more nutritional value, more color, more texture, more flavor than steaming or boiling them. Have fun with vegetables and cheeses as appetizers, main dishes, snacks and tossed into salads, soups, etc.!! EAT YOUR VEGETABLES!

several kinds of fresh vegetables, your choice
a little cheese, such as Parmigiano Reggiano, Pecorino Romano, Gouda, etc. etc. etc...
snipped fresh parsley and/or other herbs as desired

Wash and prepare the vegetables, aiming for equal sized pieces. Place in glass or ceramic bowl, or arrange on a glass or ceramic plate, placing the larger and harder to cook ones around the edge. Cover with a glass or ceramic lid, or even with some kale leaves or other large lettuce leaves, fresh corn husks, etc. Cook in microwave using 5 minutes per pound as a guide. Grate on some cheese, and serve garnished with fresh herbs as desired.

Recipe created 1998-02-25.

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