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BOUQUETIERE DE LEGUMES FROM THE CHAPARRAL

10
Category : General

Yield: 4 Servings

Ingredients (Help):
16 md Asparagus spears
1 c Peas, Green
1 md Zucchini, sliced
3 tb Margarine
2 Tomatoes, halved
1 c Bread Crumbs, Seasoned
4 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.

From the Chaparral Restaruant,

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