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From Dorothy McNett's recipes at www.dorothymcnett.com. Serve as an appetizer with a few great tasting and interesting dips, such as a peanut sauce. Use cooked vegetables cut into smaller pieces for omelette fillings, along with diced cheese. It is also fun to make a decorative flower arrangement out of the vegetables on the plate and then cook until tender, or eat them raw!
a selection of fresh vegetables
Weigh or guess the cooking time using 5 minutes per pound of veggies as a guide. Choose broccoli, cauliflower, red and green peppers, carrots, mushrooms, summer squasg etc. Arrange on flat glass or ceramic platter or plate (no plastic!) that will fit into your microwave oven. Cover with waxed paper or a glass plate. Cook just until crisp tender, usually about 4-5 minutes per plateful of fresh vegetables. Drizzle with olive oil, or other dressings if desired.
Recipe created 1995-01-01.