| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Veg07 |
4 |
servings |
INGREDIENTS
| 6 |
|
Garlic cloves; peeled and minced |
| 2 |
ts |
Reduced-sodium soy sauce |
| 2 |
ts |
Freshly squeezed lemon juice |
| 1/4 |
ts |
Freshly ground black pepper |
| 12 |
|
String beans; trimmed |
| 2 |
md |
Carrots; trimmed |
|
|
And peeled and cut into 1/4-inch rounds |
| 2 |
c |
Cauliflower florets |
| 2 |
|
Ears husked corn; cut in half |
| 2 |
sm |
Yellow squash |
|
|
Trimmed and cut into 1/4-inch rounds |
| 2 |
md |
Zucchini |
|
|
Trimmed and cut into 1/4-inch rounds |
| 2 |
c |
Broccoli florets |
| 2 |
ts |
Spike seasoning |
| 2 |
sl |
Low-fat cheddar cheese |
| 1 |
ts |
Freshly grated Parmesan cheese |
INSTRUCTIONS
FOR THE DRESSING
VEGETABLES
A colorful array of crisp, lightly steamed vegetables, this appetizing side
dish can also serve as a hearty meatless meal for two. The pungent,
garlicky dressing is anything but bland. Sometimes I garnish with a little
minced red bell pepper. As soon as you top the dish with the cheese, cover
it with aluminum foil to trap the heat; this will help melt the cheese by
the time you uncover the dish at the table.
Put all the dressing ingredients in a small bowl, whisk to blend, and set
aside.
Bring water to a boil over high heat in a steamer. Fit the basket into the
steamer and put in the string beans, carrots, and cauliflower. Cover and
cook for 3 minutes. Add the corn, yellow squash, zucchini, and broccoli.
Re-cover and cook for 2 minutes more.
Transfer the vegetables to a warm platter. Arrange the corn around the
outer edge of the platter and dust it with the Spike seasoning. Drizzle the
dressing over the vegetables in the center and top with the cheddar and
Parmesan cheese. Cover briefly with aluminum foil before serving.
Serves 4. Fat per serving = 1.4 grams. Calories per serving = 145.
Recipe by: In the Kitchen with Rosie, by Rosie Daley, page 102
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