Italian Vegetable Toss - cooking recipe

Ingredients

2 medium zucchini, sliced
2 medium yellow squash, sliced
10 medium mushrooms, quartered
1 Tbsp. margarine, diced
1 Tbsp. fresh basil leaves, snipped or 1 tsp. dried basil
1/4 tsp. cracker black pepper
2 medium tomatoes, cut into 8 wedges
1/4 c. Parmesan cheese, grated

Preparation

In a shallow 2-quart casserole, place zucchini, yellow squash, mushrooms, margarine, basil and pepper. Cover with a sheet of wax paper.
Microwave on High until squash is tender-crisp, 8 to 10 minutes, rotating halfway through cooking time.
Add tomato wedges and sprinkle with cheese.
Microwave on High 2 to 3 minutes. Makes 4 servings.