June 18, 2009

Vegetables with Rosemary Butter

Nice savory medley of vegetables steamed in the microwave with a garden tasting butter sauce.

Vegetables with Rosemary Butter 
Serves 4 to 6 
  • 2 cups fresh broccoli florets 
  • 1 cup red bell pepper strips 
  • 1 cup peeled carrots, sliced 
  • 1 cups frozen whole kernel corn - optional 
  • 1 cup frozen cut green beans 
  • 2 tablespoons minced onion 
  • 2 tablespoons water 
  • 3 tablespoons butter or margarine 
  • 1/4 teaspoon dried rosemary leaves, crushed 
  • 1/4 teaspoon salt 
  • 1 teaspoon grated Parmesan cheese 
In a 2 quart casserole dish, combine vegetables and water. Cover with lid and microwave at high 7 to 8 minutes, or until broccoli is tender. Drain and set aside covered. In a small bowl, combine butter, rosemary and salt. Microwave at high for 45 seconds to 1 minute, or until butter melts. Stir and let rest for 5 minutes. Strain butter over vegetable mixture, toss to coat. Microwave, uncovered, at high for 2 to 3 minutes, or until hot. Sprinkle with parmesan cheese.

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