|Dry bread crumbs||3⁄4 Cup (12 tbs)|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
|Tarragon leaves||1 Teaspoon, crushed|
|Broccoli flowerets||1 Cup (16 tbs)|
|Cauliflower flowerets||1 Cup (16 tbs)|
|Zucchini||1 Medium, sliced 1/2 inch thick|
|Whole mushrooms||12 Small|
|Butter||1⁄2 Cup (8 tbs), melted|
Combine bread crumbs, Parmesan cheese, tarragon, paprika, salt and pepper in plastic bag.
Taking several pieces at a time, dip broccoli, cauliflower, zucchini and mushrooms in melted butter.
Place into plastic bag with crumb mixture and shake to coat evenly.
Repeat until all vegetables are coated.
Arrange in single layer in 2-quart oblong glass baking dish.
Cover with paper towel.
Microwave at high (10) 3 to 5 minutes until tender.
Some vegetables may cook faster than others.
Remove vegetables as they become tender.