Steamed vegetable platter

Yield: 4 servings

Measure Ingredient
6 \N Garlic cloves; peeled and minced
2 teaspoons Reduced-sodium soy sauce
2 teaspoons Freshly squeezed lemon juice
¼ teaspoon Freshly ground black pepper
12 \N String beans; trimmed
2 mediums Carrots; trimmed
\N \N And peeled and cut into 1/4-inch rounds
2 cups Cauliflower florets
2 \N Ears husked corn; cut in half
2 smalls Yellow squash
\N \N Trimmed and cut into 1/4-inch rounds
2 mediums Zucchini
\N \N Trimmed and cut into 1/4-inch rounds
2 cups Broccoli florets
2 teaspoons Spike seasoning
2 slices Low-fat cheddar cheese
1 teaspoon Freshly grated Parmesan cheese



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 = 1⅖ grams. Calories per serving = 145.

Recipe by: In the Kitchen with Rosie, by Rosie Daley, page 102 Converted by MM_Buster v2.0l.

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