Recipe - Steamed Vegetable Platter

FOR THE DRESSING
6 Garlic cloves; peeled and
minced
2 teaspoon Reducedsodium soy sauce
2 teaspoon Freshly squeezed lemon juice
One fourth teaspoon Freshly ground black pepper

VEGETABLES
12 String beans; trimmed
2 md Carrots; trimmed
And peeled and cut into
1/4inch rounds
2 cup Cauliflower florets
2 Ears husked corn; cut in
half
2 small Yellow squash
Trimmed and cut into
1/4inch rounds
2 md Zucchini
Trimmed and cut into
1/4inch rounds
2 cup Broccoli florets
2 teaspoon Spike seasoning
2 sl Lowfat 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.
Recover 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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