Bouquetiere de legumes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | Medium-size asparagus spears | |
| 1 | cup | Green peas |
| 1 | Medium-size zucchini; sliced | |
| 3 | tablespoons | Butter |
| 2 | Tomatoes; halved | |
| 1 | cup | Seasoned bread crumbs |
| 4 | Canned artichoke bottoms | |
| Salt and pepper | ||
Directions
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.
THE CHAPARRAL
LINCOLN DRIVE, PHOENIX
CHATEAU TALBOT/MOULIN A VENT
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .
Related recipes
- Bouillabaise
- Bouillabaisse et rouille
- Boullabaise^
- Bouquet garni
- Bouquet garni - ll
- Bouquet garni 2
- Bouquet garni mix
- Bouquetiere de legumes from the chaparral
- Courgettes provencale
- Couscous des legumes
- French peas
- French style vegetable stew
- French vegetable soup
- French-style peas
- Garniture de legumes
- Potage de legumes au vermicelli
- Provencal bean pot
- Spring vegetable blanquette
- String bean soup (potage aux haricots verts)
- Winter vegetables bourguignonne