Arrange the asparagus spears, tips pointing in,
in the center of a microwavable platter.
Position the zucchini and yellow squash around
the asparagus.
Arrange the carrots, Brussels sprouts, broccoli,
green pepper and cauliflower around the squash.
Sprinkle the vegetables with the water.
Wet 3 sheets of paper towels under running water.
They should be soaked but not dripping.
Lay the wet towels over the vegetables.
Microwave on high 100% for 9-15 minutes, or until
crisp tender.
Rotate the platter twice during the cooking time.
Pierce the vegetables with a fork to test for
doneness-they should be soft and pliable.
Let stand for 5 minutes before serving.
Serves 8-10
Note :
Make sure all the vegetables, except the
asparagus, are of equal size before steaming them under dampened paper
towels. This method cooks the vegetables perfectly with no added fat or
seasoning. Eat them plain or let them cool and toss them with a
vinaigrette for a delightfully cool summer salad.
