Parmesan Steamed Vegetables Recipes

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STEAMED VEGETABLES WITH CHILE-LIME BUTTER



Steamed Vegetables with Chile-Lime Butter image

Kids of all ages will gobble up their veggies when topped with a citrus-pepper butter.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 7

2 tablespoons butter or margarine
1 small clove garlic, finely chopped
1 teaspoon grated lime peel
1 teaspoon finely chopped serrano or jalapeño chile
1/2 teaspoon salt
1 tablespoon fresh lime juice
3 cups cut-up fresh vegetables, such as broccoli florets, cauliflower florets and/or sliced carrots

Steps:

  • In 1-quart saucepan, melt butter over low heat. Add garlic; cook and stir about 20 seconds. Add lime peel, chile, salt and lime juice; mix well. Set aside.
  • In 4-quart saucepan, place steamer basket. Add 1 cup water; heat to boiling.
  • Add cut-up vegetables to basket; cover and cook 4 to 5 minutes or until crisp-tender.
  • To serve, place vegetables in serving bowl. Add butter mixture; toss gently to coat.

Nutrition Facts : Calories 60, Carbohydrate 3 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 0 g, TransFat 0 g

PARMESAN VEGETABLES



Parmesan Vegetables image

Parmesan Vegetables prove once again that when you have great ingredients, simplicity rules. Steamed broccoli and green peppers never tasted so good!

Provided by My Food and Family

Categories     Home

Time 20m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 5

2 green peppers, cut into 1-inch chunks
3 cups broccoli florets
2 Tbsp. butter
1/3 cup KRAFT Shredded Parmesan Cheese
1/4 tsp. garlic powder

Steps:

  • Place peppers in steam basket over boiling water; cover. Cook 4 to 6 min. or until crisp-tender. Transfer to medium bowl.
  • Add butter; toss until butter is melted and vegetables are evenly coated.
  • Sprinkle with remaining ingredients; mix lightly.

Nutrition Facts : Calories 60, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

PARMESAN STEAMED VEGETABLES



Parmesan Steamed Vegetables image

Make and share this Parmesan Steamed Vegetables recipe from Food.com.

Provided by Shahana

Categories     Cauliflower

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups cauliflower florets
1 cup carrot, bias-sliced
1 green bell pepper, cut into rings
2 tablespoons margarine
1/8 teaspoon ground nutmeg
2 tablespoons parmesan cheese, grated
1 tablespoon cilantro, snipped

Steps:

  • Steam cauliflower and carrots 10 minutes.
  • Halve any large pepper rings; add to steamer and continue to cook for 3 - 5 minutes more or until all vegetables are tender.
  • Meanwhile melt margarine; stir in nutmeg.
  • Transfer vegetables to serving bowl; drizzle with sauce mixture.
  • Sprinkle with Parmesan cheese and cilantro.

Nutrition Facts : Calories 61.1, Fat 4.4, SaturatedFat 1, Cholesterol 1.5, Sodium 93.1, Carbohydrate 4.6, Fiber 1.7, Sugar 2.1, Protein 1.7

PARMESAN VEGETABLE SAUTE



Parmesan Vegetable Saute image

"I came up with this recipe one evening when I didn't have enough time to make pasta primavera," recalls Caroline Sperry in Shelby Township, Michigan. "It's a hearty veggie dish...and so savory and fun to toss around in a skillet!"

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 9

2 medium zucchini, cut into 1/4-inch slices
1-1/4 cups sliced fresh mushrooms
1/2 cup chopped green onions
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 medium tomato, chopped
2 tablespoons shredded Parmesan cheese

Steps:

  • In a large skillet, saute the zucchini, mushrooms, onions, garlic, salt and pepper in oil for 6-8 minutes or until tender. Remove from the heat; stir in tomato. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 104 calories, Fat 8g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 347mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

STEAMED BROCCOLI WITH OLIVE OIL AND PARMESAN



Steamed Broccoli with Olive Oil and Parmesan image

Categories     Vegetable     Side     Steam     Vegetarian     Quick & Easy     Parmesan     Broccoli     Healthy     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 3

1 1/2 pound broccoli (1 large bunch), tough stems discarded
3 tablespoons extra-virgin olive oil
1 1/2 ounce finely grated Parmigiano-Reggiano (3/4 cup)

Steps:

  • Cut broccoli into 1 1/2- to 2-inch-wide florets. Peel stem and cut lengthwise into 1/3-inch-wide sticks.
  • Steam broccoli in a steamer rack set over boiling water, covered, until tender, 5 to 6 minutes. Transfer to a bowl and toss with oil, cheese, and salt and pepper to taste.

SESAME STEAMED VEGETABLES



Sesame Steamed Vegetables image

"Broccoli grows abundantly during the long summer days here in Alaska," Heidi Doudna explains from Fairbanks. "I like to harvest it and freeze it along with julienned carrots, so this is always ready to go. The two vegetables are wonderful together, and the judges at our state fair even awarded this dish a first prize."

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 8

1-1/2 cups fresh broccoli florets
1 small carrot, julienned and cut into 2-inch pieces
1/4 cup sliced celery
3 tablespoons sliced water chestnuts
1 tablespoon water
1 tablespoon butter
1-1/2 teaspoons soy sauce
3/4 teaspoon sesame seeds, toasted

Steps:

  • In a small saucepan, combine the broccoli, carrot, celery, water chestnuts, water and soy sauce; bring to a boil. Cover and steam for 4-6 minutes or until vegetables are crisp-tender. Sprinkle with sesame seeds.

Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 229mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

STEAMED VEGETABLE PLATTER WITH LEMON GARLIC DRESSING



Steamed Vegetable Platter With Lemon Garlic Dressing image

Delicious, healthful recipe that is great to go with grilled meats. Another winner from "In The Kitchen With Rosie- Oprah's Favorite Recipes."

Provided by ChipotleChick

Categories     Corn

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

6 cloves garlic, peeled and minced
2 teaspoons soy sauce
2 teaspoons fresh squeezed lemon juice
1/4 teaspoon black pepper
12 trimmed string beans
15 baby carrots, halved
3 ears fresh husked corn, halved
2 small yellow squash, trimmed and cut into 1/4 inch rounds
2 small zucchini, trimmed and cut into 1/4 inch rounds
2 cups broccoli florets
2 teaspoons spike seasoning or 2 teaspoons other sodium-free seasoning
2 slices low-fat cheddar cheese
1 teaspoon fresh grated parmesan cheese

Steps:

  • Mix all dressing ingredients together in a small bowl and set aside.
  • Fill a large pot with water, until it's just below the steamer insert.
  • Bring to a boil and put the string beans and carrots in the steamer basket.
  • Cover and cook about 3 minutes.
  • Add the corn, yellow squash, zucchini, and broccoli.
  • Recover and cook another 2 minutes, or until veggies are as tender as you'd like.
  • Place the veggies on a platter.
  • Arrange the corn around the edges and sprinkle them with the Spike seasoning.
  • Drizzle the dressing over the other veggies and top with the cheeses.
  • Cover with foil for a few minutes before serving.

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