|3 Tablespoons water
2 Pounds vegetables of choice, cut in 1/2 inch slices or pieces
Vegetables can be used individually or in a combination of 2 or 3. Fresh, frozen, or canned vegetables can be used. Suggested vegetables: asparagus, green beans, wax beans, broccoli, cauliflower, beets, cabbage, celery, parsnips, spinach, turnips,bell peppers, carrots, pea pods, mushrooms, onions, peas, corn, lima beans, summer squash, zucchini
Salt and pepper to taste
|Wash and prepare vegetables. Place vegetables and water in a casserole dish. Cover. Cook 2 to 10 minutes on high heat in microwave until vegetable are tender-crisp. Canned vegetables will not be tender crisp and need a shorter cooking time. Season with salt and pepper. Serves 8.
A short cooking time helps preserve the nutrients