|16||Medium-size asparagus spears|
|1 cup||Green peas|
|1||Medium-size zucchini; sliced|
|1 cup||Seasoned bread crumbs|
|4||Canned artichoke bottoms|
|Salt and pepper|
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.
LINCOLN DRIVE, PHOENIX
CHATEAU TALBOT/MOULIN A VENT
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .
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