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|
|Sliced zucchini||3 Cup (48 tbs), sliced|
|Crookneck squash||3 Cup (48 tbs)|
|Sliced natural almonds||1⁄3 Cup (5.33 tbs), toasted|
Core and quarter red bell peppers.
Place in single layer in glass baking dish.
Cover; microwave at High power for 10 minutes.
Process peppers and remaining ingredients except squash and almonds in blender or food processor until smooth.
Place squash in 9x9-inch square glass baking dish.
Cover; microwave at High power 3 to 4 minutes, until tender-crisp.
Spoon squash onto serving platter.
Toss with almonds.
Drizzle with red pepper sauce to serve.