Red Green & Gold Squash Platter
|Red bell peppers||1 Pound|
|Olive oil||2 Tablespoon|
|Grated lemon peel||1⁄4 Teaspoon|
|Lemon juice||1 Tablespoon|
|Dill weed||1⁄2 Teaspoon|
|Black pepper||To Taste|
|Zucchini slices||3 Cup (48 tbs)|
|Crookneck squash slices||3 Cup (48 tbs)|
|Sliced natural almonds||1⁄3 Cup (5.33 tbs), toasted|
To Microwave: Core and quarter red bell peppers.
Place in single layer in glass baking dish.
Cover; microwave at HIGH (100% power) for 10 minutes.
Process peppers and remaining ingredients except squash and almonds in blender container or food processor until smooth.
Place squash in 9-inch square glass baking dish.
Cover; microwave on HIGH 3 to 4 minutes until tender-crisp.
Spoon squash onto serving platter.
Toss with almonds.
Drizzle with red pepper sauce to serve.