BOUQUETIERE DE LEGUMES
Grrrrrgh!
Course : Vegetables
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      medium        Asparagus spears
   1      cup           Green peas
   1      medium        Zucchini -- sliced
   3      tablespoons   Butter
   2                    Tomatoes -- halved
   1      cup           Seasoned bread crumbs
   4      cans          Artichoke bottoms
                        Salt and pepper
 

Preparation:

Wines: Chateau Talbot/Moulin a Vent. 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.