| | Directions | | Cut patty pan squash, summer squash and zucchini into 1/4-inch slices and arrange in overlapping circles on 12-inch plate. Cut mushrooms into quarters and place around edges of plate. Cut asparagus into 1-inch pieces and arrange in center of plate. Slice tomatoes and arrange on top. Chop green pepper and onion and sprinkle on top. (Dish can be made to this point, then refrigerated several hours.) Cover dish with plastic wrap, vented. Microwave on high (100% power) until vegetables are tender, 8 to 10 minutes. Uncover and sprinkle with cheese. Recover and let stand 5 minutes. Drain and serve. Makes 6 servings. |
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| Ingredients | | - |  | 4 patty pan squash |
| - | | 2 yellow summer squash |
| - | | 1 zucchini |
| - | | 6 mushrooms (large) |
| - | | 6 stalks asparagus |
| - | | 3 Italian plum tomatoes |
| - | | 1 green pepper (medium) |
| - | | 1 onion |
| - | | 1/4 cup freshly grated Romano or Parmesan cheese |
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