Fresh Vegetable Medley Recipe
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings4
Ingredients
| 1 pound broccoli, cut in thin stalks | ||
| 1 small head cauliflower about 1 pound), cut in flowerets | ||
| 1 large zucchini, sliced inch thick | ||
| 1 large crookneck squash, sliced 1/4 inch thick | ||
| 1 large pattypan squash, sliced 1/4 inch thick | ||
| 5 or 6 fresh mushrooms, cleaned and cut in half | ||
| 1 medium sweet red pepper, cut in strips | ||
| 1 medium sweet green pepper, cut in strips | ||
| Butter | 1/4 Cup (16 tbs) | |
| Garlic salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
Directions
MAKING
1) On a large glass serving platter or in a 2-quart glass baking dish, arrange the broccoli around the edges.
2) Place the cauliflower next to broccoli, then the squash, mushrooms, and peppers alternately near the middle of the dish.
3) In a 1-cup glass measure, mix the butter, garlic salt and pepper together, then heat for 30 to 45 seconds and drizzle butter over the vegetables.
4) Cook, covered for 15 to 20 minutes or until the vegetables are tender, rotating the dish 1/4 turn every 5 minutes.
5) Then allow to rest, covered for 5 minutes.
SERVING
6) Serve immediately on individual serving plates.
1) On a large glass serving platter or in a 2-quart glass baking dish, arrange the broccoli around the edges.
2) Place the cauliflower next to broccoli, then the squash, mushrooms, and peppers alternately near the middle of the dish.
3) In a 1-cup glass measure, mix the butter, garlic salt and pepper together, then heat for 30 to 45 seconds and drizzle butter over the vegetables.
4) Cook, covered for 15 to 20 minutes or until the vegetables are tender, rotating the dish 1/4 turn every 5 minutes.
5) Then allow to rest, covered for 5 minutes.
SERVING
6) Serve immediately on individual serving plates.
Chef
