Yield: 6 servings
|3 cups||Broccoli flowerets|
|3 cups||Cauliflower flowerets|
|3 mediums||Carrots; sliced|
|¼ cup||Red onion; chopped|
|1 large||Red bell pepper; roast, cut in strips|
|½ cup||Italian salad dressing; fat free|
In 3-quart microwave-safe baking dish, place broccoli, cauliflower, and carrots. Sprinkle with water. Cover dish with plastic wrap, turning back one edge to vent. Microwave on HIGH for 3 to 4 minutes, stirring after 1½ minutes (until veggies are tender-crisp). Add onion, red pepper strips, and salad dressing. Toss to coat vegetables with dressing. Cover (plastic wrap) and refrigerate 4 hours or overnight.
NOTES : To roast peppers: Cut in half lengthwise; remove stems, membranes, and seeds. Place peppers, cut side down, on foil-lined baking sheet; flatten by pressing with palm of hand. Broil 3 inches from element until blackened and charred, 10 to 12 minutes. Place peppers in a bowl and cover with plastic wrap. Refrigerate 10 minutes. Using a paring knife, gently pull skin from peppers.
Recipe by: Original:The Reynolds Kitchens Web Site Posted to EAT-LF Digest by Angie Phillips <nbe@...> on May 21, 1999, converted by MM_Buster v2.0l.