Enjoy "the essence of summer". Microwave cooking keeps vegetables' flavorful taste intact
[4 Servings]
Cooking time: 15 minutes
4 1/2 cups zucchini, cut into 1/3 inch slices
2 cups eggplants, quartered lengthwise and cut into 1/2 inch slices
1/2 cup red bell pepper, cored and cut into small pieces
3 cups onions, cut vertically into 8 pieces.
1 bay leaf
2 teaspoons salt
1/8 teaspoon pepper
2 tablespoons olive oil
4 tablespoons parsley, finely chopped
1.
Place the prepared vegetables in a microwave-safe bowl (4 quart.) Add the bay leaf, salt, and pepper. Drizzle with olive oil.
2.
Cover with a vented microwave lid and cook on High (1200W) for 12 minutes.
3.
Add the chopped parsley, toss lightly and remove the bay leaf before serving.
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4 1/2 cups zucchini, cut into 1/3 inch slices