Corn On The Cob And 7 Other Summer Foods To Microwave

Wet a paper towel and wring it out. Wrap a husked ear of corn in the damp paper towel. Place it on a heat-proof plate and microwave for 5 minutes.

Slice the zucchini in half, lengthwise. Drizzle with olive oil and season with salt and pepper. Place it on a heat-proof dish, cover, and microwave on high for 5 minutes. Let stand for 2 minutes and serve.

Cut the yellow squash into ¼-inch slices and season with salt and pepper. Place the slices in a heat-proof dish. Add 2 tablespoons of water, cover, and cook on high for 5 minutes.

Cut an eggplant into ¼-inch slices and place them in a heat-proof dish. Drizzle with olive oil and season with salt and pepper. Add ⅓ cup of water and microwave on high for 6 to 8 minutes, or until tender.

Cut the peppers into thin strips and place them in a heat-proof dish. Season the peppers with salt and pepper. Add 2 tablespoons of water, cover and microwave on high for 2 minutes.

Remove the stem ends from the green beans and place them in a heat-proof dish. Add 1 tablespoon of butter and season with salt and pepper. Add 1 cup of water, cover, and microwave on high until the beans are tender, about 6 to 7 minutes.

Combine 1 cup of figs and ½ cup of water in a heat-proof bowl. Cover and microwave on high for 3 minutes. Let stand 2 minutes before serving.

Slice the peaches thinly and place them in a heat-proof bowl. Add 1 tablespoon butter and 3 teaspoons sugar. Cover and microwave on high for 1 minute.