GARDEN VEGETABLE COMBO
Microwave Convection Cooking - www.MicrowaveConnect.com
Fresh vegetables with an olive oil and lemon-pepper glaze. Perfect for Spring menus.
GARDEN VEGETABLE COMBO
1 1/2 lb. small red potatoes
1 1/2 cups (8 oz.) baby-cut carrots
1 tablespoon water
1/4 teaspoon salt
1 1/2 cups fresh pea pods
1 tablespoon olive oil
1/8 teaspoon lemon-pepper
1. Scrub potatoes; halve or quarter for similar size pieces. Place in 2-quart microwave-safe casserole; add carrots and water. Cover tightly.
2. MICROWAVE (100%) 9 to 11 minutes or until vegetables are just about tender, stirring once. Add salt and pea pods; cover.
3. MICROWAVE (100%) 2 to 3 minutes or until pea pods are crisp-tender. Add oil and pepper; mix lightly.
About 8 Servings
TIPS · If lemon-pepper is not available, use freshly ground black pepper and about 1/4 teaspoon grated fresh lemon peel.
>For smaller needs, use half a recipe in a 1-quart casserole and about half the cooking time suggested.
>Sliced peeled carrots can be used for baby-cut carrots.
Nutrition Info/Serving: 158 calories, 4 g protein, 31 g carbohydrate, 3 g fat, 0 mg cholesterol, 122 mg sodium, 3.9 g dietary fiber.