4 med. white potatoes
1 c. broccoli flowerets
6 to 8 asparagus spears
2 lg. carrots, sliced
1 med. zucchini, sliced
2 c. mushrooms, sliced
3 tbsp. butter
1 tbsp. lemon juice
1 tsp. grated lemon peel
1 tsp. sugar
Dash cayenne pepper, to taste
1/2 tomato, for garnish

Peel potatoes; pierce each with fork. Place potatoes equal distance apart on microwave-safe plate. Cook on HIGH (100%) for 10 minutes. Heat 1 inch depth of water to boiling. Add broccoli, carrots, zucchini and mushrooms. Cook until tender, about 10 minutes; drain well. Arrange on serving platter with potatoes.

Melt butter in small saucepan. Add lemon juice, lemon peel, sugar and cayenne pepper. Drizzle over vegetables. Garnish with tomato. Serves 4.