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Vegetable-Cheese Medley

Yield Makes 4 to 6 servings


  • 2 cups baby carrots
  • 2 cups broccoli flowerets
  • 2 cups cauliflower flowerets
  • 1/2 cup butter or margarine
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 1/2 cup shredded Parmesan cheese
  • 3/4 teaspoon pepper

How to Make It

  1. Place carrots in a heavy-duty zip-top plastic bag; seal. Place in a microwave-safe dish. Cut several slits in bag.

  2. Microwave at HIGH 2 minutes; add broccoli and cauliflower, and seal bag. Microwave at HIGH 2 minutes or until vegetables are tender.

  3. Melt butter in skillet over medium heat; add onion and garlic, and sauté 5 minutes.

  4. Arrange one-third of vegetables in a lightly greased 2-quart baking dish. Spoon one-third of onion mixture over vegetables. Stir together cheeses; sprinkle 1/2 cup cheese mixture over onion mixture; sprinkle with one-third of pepper. Repeat procedure twice.

  5. Bake at 350° for 25 minutes.