April 26, 2001 at 3:38 PM CDT - Updated July 12 at 2:57 AM
1 Chicken bouillon cube and 6 oz. water 1 Small eggplant, pared and sliced 1 Green pepper, sliced 2 small zucchini, sliced 3 Yellow crookneck squash, sliced 1 Onion, quartered 10 Mushrooms, sliced 1-2 Carrots, sliced thin 1 Garlic bud, quartered 1 ripe tomato Salt and pepper to taste
Heat chicken bouillon cube in 6 oz. water with stainless steel vegetable steamer. Pile vegetables in steamer; cover. Cook 20-25 minutes or until vegetables are cooked through. Season with salt and pepper.