medium size carrot, peeled and cut into 1/4 inch diagonal slices
small heads broccoli, cut into florets
medium size zucchini, cut into 1/4 inch rounds
medium size yellow squash, cut into 1/4 inch rounds
medium size green pepper, cut into strips
freshly chopped chives
Toss the vegetables together in a large bowl.
Season to taste with the garlic powder and pepper.
Arrange the vegetables on a series of wet paper towels, leaving enough room so that you can fold each towel to form a pouch.
Put the wrapped vegetables on a microwavable plate and microwave on high 100% for 3-4 minutes, or until they all are tender.
Combine the yoghurt, dill and chives in a bowl.
Spoon the dressing over the vegetables and serve.
A wet sheet of paper towel steams the vegetables without overcooking them and leaves their colors vivid. After
the vegetables are wrapped in the towels, they can be stored in a plastic bag in the refrigerator. The dressing can also be prepared ahead of time.
Cooking Tip :
Take the wrapped vegetables to work with you and microwave them there.