Marinated Microwaved Vegetables

By Fiona Hammond

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All you have to do is throw all your ingredients of Marinated Microwaved Vegetables

  1. 3 medium zucchini, cut lengthways into 5mm-thick slices
  2. 3 baby eggplants, cut lengthways into 5mm-thick slices
  3. 6 mushroom caps, halved
  4. Salt & ground black pepper, to taste
  5. 60mls 1/4 cup) olive oil
  6. 1 tablespoon balsamic vinegar
  7. 1 ripe medium tomato, finely diced

The instruction how to make Marinated Microwaved Vegetables

  1. Arrange the zucchini slices in layers in a shallow microwave- safe dish, cover with a lid, baking paper or plastic wrap and cook for 2-3 minutes on High/850watts/100% or until tender. Remove from the microwave and allow to stand for 3 minutes.
  2. Repeat with the eggplant slices (4-5 minutes) and mushrooms (2-3 minutes) in separate dishes. Transfer all the cooked vegetables to a platter.
  3. To make the marinade: whisk the olive oil and balsamic vinegar in a small bowl. Add the tomato) and stir gently to combine. Spoon over the vegetables and sprinkle with salt and pepper Cover and allow to marinate for 1 hour before serving.

Nutritions of Marinated Microwaved Vegetables

fatContent: 99.424 calories
saturatedFatContent: 9 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 2 grams carbohydrates
fibreContent: 2 grams sugar
proteinContent:
cholesterolContent: 1 grams protein
sodiumContent:

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