Fresh Vegetable Ring Recipe
Ingredients
2 cups broccoli flowerets
2 cups cauliflowerets
1 small zucchini, cut into 1/4-inch slices
1 small yellow squash, cut into 1/4 inch slices
1 can (10 3/4 ounces)
Condensed Chicken Broth
6 medium Mushrooms, halved Sweet red pepper strips for garnish
2 teaspoons cornstarch
1 teaspoon chopped fresh basil leaves or 1/2 teaspoon dried basil leaves, crushed
1 teaspoon wine vinegar
Directions
Arrange broccoli in a circle around rim of a 12-inch round microwave-safe platter.
Arrange cauliflower next to broccoli.
Arrange alternate slices of zucchini and yellow squash next to cauliflower, leaving space in center of platter.
Pour 1/4 cup of the broth over vegetables.
Cover with vented plastic wrap; microwave on HIGH 5 minutes, rotating dish once during cooking.
Place mushrooms in center of platter, Garnish with red pepper strips.
Cover; microwave on HIGH 2 minutes or until vegetables are tender-crisp.
Let stand, covered, while preparing sauce.
To make sauce: In small microwave-safe bowl, combine remaining broth, cornstarch, basil and vinegar; stir until smooth.
Cover with vented plastic wrap; microwave on HIGH 2 minutes or until mixture boils, stirring twice during cooking.
Spoon over vegetables in platter.
Arrange cauliflower next to broccoli.
Arrange alternate slices of zucchini and yellow squash next to cauliflower, leaving space in center of platter.
Pour 1/4 cup of the broth over vegetables.
Cover with vented plastic wrap; microwave on HIGH 5 minutes, rotating dish once during cooking.
Place mushrooms in center of platter, Garnish with red pepper strips.
Cover; microwave on HIGH 2 minutes or until vegetables are tender-crisp.
Let stand, covered, while preparing sauce.
To make sauce: In small microwave-safe bowl, combine remaining broth, cornstarch, basil and vinegar; stir until smooth.
Cover with vented plastic wrap; microwave on HIGH 2 minutes or until mixture boils, stirring twice during cooking.
Spoon over vegetables in platter.
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