Provided by Barbara Kafka
Categories dinner, one pot, soups and stews, main course, side dish
Time 36m
Yield 4 cups; 4 servings as a main course, 8 as a side dish
Number Of Ingredients 13
Steps:
- Place potatoes and water in a 2 1/2-quart souffle dish or casserole with tight-fitting lid. Cook, covered, at 100 percent power in a 650- to 700-watt oven for 3 minutes.
- Remove from oven and uncover. Stir in carrots and garlic. Re-cover and cook for 3 minutes.
- Remove from oven and uncover. Top with asparagus. Re-cover and cook for 2 minutes.
- Remove from oven and uncover. Add tomatoes in a single layer and place zucchini slices over tomatoes. Re-cover and cook for 6 minutes, stirring once during cooking.
- Remove from oven and uncover. Top with peas, corn and butter. Re-cover and cook for 2 minutes.
- Remove from oven and uncover. Stir in remaining ingredients; serve.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 9 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 518 milligrams, Sugar 7 grams, TransFat 0 grams
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