Ingredients:
16 medium-size asparagus spears
1 cup green peas
1 medium-size zucchini, sliced
3 tbsp. butter
2 tomatoes, halved
1 cup seasoned breadcrumbs
4 canned artichoke bottoms
salt and pepper

Description:
Steam the asparagus and green peas for 5 minutes or until al dente. Remove and drain. Saute the zucchini in the butter over medium-high heat for 3 minutes or until al dente. Remove from heat. Sprinkle the cut surfaces of the tomato halves with the breadcrumbs. Place under a heated broiler for 1 minute or until heated through.

To serve, place artichoke bottoms on 4 plates. Place the peas in the bottoms. Arrange the remaining vegetables around in an appetizing fashion. Season with salt and pepper to taste.