Veggies Make Cool Summer Menu

Sometimes in the summertime, cocktail hour comes just when you’re least hungry for heavy appetizers. It’s at those times when a few fresh light vegetable appetizers are just right.

Use a rimmed round plate that fits the microwave, and arrange concentric circles of summer squash slices, green and sweet red peppers strips, cauliflower or broccoli florets and thin carrot slices. After drizzling with lemon butter spiked with a dash of cayenne pepper or hot pepper sauce, if desired, cover the plate with plastic wrap and cook briefly on HIGH.

Stuffed mushrooms are another summer favorite, and there are many delicious fillings that microwave well. A light filling of sauteed onion, celery and green pepper enriched with a cream cheese, like the recipe that follows, is a good choice for the hottest days.

Because antipasto appetizers are so easy and popular, I’ve included recipes for two types. In one, Brussels sprouts are dressed several hours ahead of time and then tossed just before serving with thin radish slices for color. Broccoli and cauliflower antipasto also is convenient. It can be made in advance, but remember that the acid of the vinegar will turn bright-green vegetables a drab olive color--but the flavor will remain delicious.

Mushrooms release liquid as they cook. To absorb the moisture, line the plate with a paper towel before arranging the mushroom caps on top. Since the mushroom stems are not used in this recipe, save them to slice and toss into a salad or omelet.

SUMMER STUFFED MUSHROOMS

12 to 14 medium mushroom caps, wiped with damp towels and stems removed

1/4 cup finely chopped onion

1/4 cup finely chopped green pepper

1/4 cup finely chopped celery

2 tablespoons butter

3 ounces cream cheese, softened

1 cup fine soft bread crumbs

2 tablespoons lemon juice

1 teaspoon salt

1/4 teaspoon black pepper

12 to 14 small pimiento strips, optional

Arrange mushroom caps in circle with openings facing up on 8- to 10-inch round rimmed microwave plate. Place larger mushrooms at edges of plate, smaller mushrooms toward center.

In 1 1/2-quart microwave-safe casserole or bowl, place onion, green pepper, celery and butter. Microwave at HIGH (100% power) 1 1/2 to 2 minutes, just until vegetables are slightly tender. Add cream cheese and return casserole to microwave 15 to 30 seconds, if necessary, to soften cheese.

With fork, stir cream cheese and vegetables to combine. Stir in crumbs, lemon juice, salt and pepper. Mound filling into mushroom caps and top each stuffed mushroom with 1 pimiento strip. Microwave at HIGH 3 to 4 minutes, rotating dish 1/4 turn, after 2 minutes, if necessary, to heat all mushrooms evenly. Mushrooms are done when filling is heated through. Makes 12 to 14 hors d’oeuvres.

BRUSSELS SPROUTS TARRAGON

1 pound small Brussels sprouts, trimmed and cleaned

1/4 cup water

1/2 cup tarragon vinegar

1/2 cup olive oil

1/2 teaspoon minced fresh garlic

1 tablespoon sugar

1 teaspoon salt

Dash hot pepper sauce

3 green onions, thinly sliced crosswise

1 small bunch radishes, thinly sliced

Place Brussels sprouts and water in 1 1/2-quart microwave-safe casserole. Cover. Microwave at HIGH (100% power) 6 to 9 minutes, stirring every 4 minutes, until largest sprouts are barely tender when pierced with fork.

Meanwhile, stir vinegar, olive oil, garlic, sugar, salt, hot pepper sauce and green onions in medium bowl or 1-pint measuring cup.

When Brussels sprouts are tender, drain liquid. Add vinegar mixture and toss to combine. Cover and chill several hours or overnight, stirring frequently. Just before serving, drain and toss with radishes. Makes about 8 appetizer servings.

CAULIFLOWER-BROCCOLI ANTIPASTO

1/3 cup olive oil

1/4 cup mild white vinegar

1/4 cup water

1 teaspoon dried thyme leaves or 1 tablespoon fresh thyme

1/2 teaspoon dry mustard

6 whole black peppercorns

1/2 pound fresh broccoli florets

1/4 pound fresh cauliflower florets (1/4 small cauliflower)

1 medium carrot, peeled and sliced

1/2 green pepper, seeded and cut into strips

1/2 cup pitted black olive halves

Stir olive oil, vinegar, water, thyme, mustard and peppercorns in 1 1/2-quart microwave-safe casserole. Add broccoli, cauliflower and carrot. Cover and microwave at HIGH (100% power) 3 to 6 minutes, until vegetables have softened slightly and brightened in color. Toss in green pepper and olives. Cover and chill several hours or overnight, stirring frequently. Just before serving, drain vegetables. Makes about 8 appetizer servings.

Note: For brighter green color when serving, coarsely chop additional half of green pepper and stir into drained antipasto.