Steamed Vegetable Platter

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Steamed Vegetable Platter Ingredients

FOR THE DRESSING	2 Ears husked corn; cut in
6 Garlic cloves; peeled and	2 sm Yellow squash
2 ts Reduced-sodium soy sauce	Trimmed and cut into
2 ts Freshly squeezed lemon juice	2 md Zucchini
1/4 ts Freshly ground black pepper	Trimmed and cut into
VEGETABLES	2 c Broccoli florets
12 String beans; trimmed	2 ts Spike seasoning
2 md Carrots; trimmed	2 sl Low-fat cheddar cheese
And peeled and cut into	1 ts Freshly grated Parmesan
2 c Cauliflower florets

Instructions for Steamed Vegetable Platter

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 Converted by MM_Buster v2.0l.

Main Ingredient: TeaCuisine: Uncategorized

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