I like to experiment with vegetable combinations. Their appearance and taste are more interesting than a single vegetable plus they encourage my family to eat less-than-favorite veggies. My microwave oven cooks any combination just right.
Herbed Vegetables1 medium tomato
1 small zucchini
1/2 cup chopped onion
1 teaspoon margarine or butter
1/2 teaspoon bottled minced garlic
One 9-ounce package frozen Italian-style green beans
1/4 teaspoon salt
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried thyme, crushed
1/8 teaspoon pepper
1 tablespoon grated Parmesan cheese Coarsely chop tomato; thinly slice zucchini. Set vegetables aside.
In a 11/2-quart microwave-safe casserole combine onion, margarine or butter, and garlic. Cook, covered, on 100 percent power (high) for 2 minutes.
Add beans, salt, marjoram, basil, thyme and pepper to onion mixture. Cook, covered, on high for 7 to 9 minutes or until beans are nearly crisp-tender, stirring twice.
Stir tomato and zucchini into green bean mixture. Cook, covered, on high for 2 to 4 minutes or until heated through, stirring once. Sprinkle with Parmesan cheese. Makes 4 servings.
Nutrition information per serving: 60 cal., 3 g pro., 10 g carb., 1.5 g fat, 1 mg chol., 173 mg sodium. U.S. RDA: 18 percent vit. C.