Italian Vegetable Toss - cooking recipe

Ingredients

2 medium zucchini, sliced
2 medium yellow squash, sliced
10 medium mushrooms, quartered
1 small onion, finely minced
1 tablespoon margarine, diced
1 tablespoon fresh basil leaf, snipped
1/4 teaspoon cracked black pepper
2 medium tomatoes, cut in 8 wedges
1/4 cup shredded parmesan cheese

Preparation

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