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Bouquetiere de legumes from the chaparral

Yield: 4 Servings

16 md Asparagus spears      1 c Peas Green
1 md Zucchini sliced      3 tb Margarine
2 Tomatoes halved      1 c Bread Crumbs Seasoned
4 Artichoke Bottoms

Salt and pepper 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. From the Chaparral Restaruant Posted by Dorothy Hair Submitted By On

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