Recipe for Bouquetiere De Legumes From The Chaparral


16 medium asparagus spears
1 cup peas, green
1 medium zucchini, sliced
3 tablespoon margarine
2 each tomatoes, halved
1 cup bread crumbs, seasoned
4 each artichoke bottoms
1 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.

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