fresh vegetables of your choice, such as broccoli, cauliflower,
zucchini, corn on the cob cut into 1 inch thick slices, sweet onion
slices, green and red bell peppers, mushrooms, carrot slices, etc.
2 tablespoons balsamic vinegar
5 tablespoons extra virgin olive oil
pinch of salt and sugar
1/8 teaspoon freshly ground white pepper
fresh basil or other herbs, to snip over the top and for a garnish
Wash and cut the vegetables into attractive slices and wedges. Arrange
them on a microwave safe plate or platter. Cover with Stretch-Tite and
pierce several small vent holes in the plastic. Microwave on high power,
using 5 minutes per pound as a cooking guide. When done, drizzle with
the dressing made from the balsamic vinegar, olive oil, salt, sugar, and
pepper. Snip over the fresh herbs and garnish. Serve either hot or cold.