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| Bouquetiere De Legumes Recipe |
Category: Vegetables
Rating:
N/A
Servings: 4
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Ingredients
16 medium-size asparagus spears
1 cup green peas
1 medium-size zucchini; sliced
3 tablespoon butter
2 tomatoes; halved
1 cup seasoned bread crumbs
4 canned artichoke bottoms
1 salt and pepper
Cooking Directions:
Steam the asparagus and green peas for 5 minutes or until al dente. Remove and drain. Saute the zucchini in the butter over medium-high heat for 3 minutes or until al dente. Remove from heat. Sprinkle the cut surfaces of the tomato halves with the bread crumbs. Place under a heated broiler for 1 minute or until heated through. To serve, place artichoke bottoms on 4 plates. Place the peas in the bottoms. Arrange the remaining vegetables around in an appetizing fashion. Season with salt and pepper to taste.
THE CHAPARRAL
LINCOLN DRIVE, PHOENIX
CHATEAU TALBOT/MOULIN A VENT
From the . Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
vegetables
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