Microwave Vegetables Recipe

ingredients

1 tablespoon butter or margarine
1 clove garlic, minced
1 medium eggplant
1 small zucchini, thinly sliced
1 small summer squash, thinly sliced
1 cup mushrooms, quartered
1 small onion, thinly sliced
1 teaspoon dried Italian seasoning, crushed
1 medium tomato, cut in wedges
1 tablespoon grated Parmesan cheese
1/4 teaspoon salt
1/2 cup shredded mozzarella cheese
hot cooked pasta (optional)

directions

In a 2 1/2- or 3-quart microwavable dish, place butter and garlic. Microwave, uncovered, at 100% power (700 watts) for 45 to 60 seconds or until butter melts.

Peel eggplant and cut into 1/2 -inch cubes (you will need about 2 1/2 cups). Place in melted butter along with zucchini, summer squash, mushrooms, onion and Italian seasoning. Cover with a glass lid or plastic wrap, turning one edge back. Microwave at 100% power for 5 to 6 minutes or until vegetables are crisp-tender, stirring after 3 minutes.

Stir in tomato and Parmesan cheese. Re-cover and vent. Microwave at 100% power for 4 to 5 minutes or until vegetables are tender, stirring after 3 minutes.

Sprinkle vegetables with salt and stir well. Transfer to a serving dish if desired. Top with mozzarella or Monterey Jack cheese. Cover and let stand for 2 minutes or until cheese melts.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

just me REVIEW:
August 23, 2013

We've been staying in a motel while our house is being repaired from flooding so I only have a microwave and a crock pot. I've really missed fresh foods so was happy to find this recipe using fresh veggies. It turned out pretty good. The microwave here is low wattage so I had to extend the cooking time but otherwise it turned out good. I didn't serve it over pasta because I don't have any way to boil water but I did make some instant rice that this went well with.

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