Vegetable Crispers Recipe
Ingredients
| Dry bread crumbs | 3/4 Cup (16 tbs) | |
| Parmesan cheese | 3/4 Cup (16 tbs), grated | |
| Tarragon leaves | 1 Teaspoon, crushed | |
| Paprika | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| Broccoli flowerets | 1 Cup (16 tbs) | |
| 1 cup cauliflower flowerets | ||
| 1 medium zucchini, sliced 1/2 inch thick | ||
| Mushrooms | 12 Small | |
| Butter | 1/2 Cup (16 tbs), melted | |
Directions
Combine bread crumbs, Parmesan cheese, tarragon, paprika, salt and pepper in plastic bag.
Taking several pieces at a time, dip broccoli, cauliflower, zucchini and mushrooms in melted butter.
Place into plastic bag with crumb mixture and shake to coat evenly.
Repeat until all vegetables are coated.
Arrange in single layer in 2-quart oblong glass baking dish.
Cover with paper towel.
Microwave at high (10) 3 to 5 minutes until tender.
Some vegetables may cook faster than others.
Remove vegetables as they become tender.
Taking several pieces at a time, dip broccoli, cauliflower, zucchini and mushrooms in melted butter.
Place into plastic bag with crumb mixture and shake to coat evenly.
Repeat until all vegetables are coated.
Arrange in single layer in 2-quart oblong glass baking dish.
Cover with paper towel.
Microwave at high (10) 3 to 5 minutes until tender.
Some vegetables may cook faster than others.
Remove vegetables as they become tender.
Chef
