Steamed Vegetable Platter Gronsaksfat Recipes

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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.

STEAMED VEGETABLE PLATTER (GRONSAKSFAT)



Steamed Vegetable Platter (Gronsaksfat) image

Make and share this Steamed Vegetable Platter (Gronsaksfat) recipe from Food.com.

Provided by morgainegeiser

Categories     Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

1 cauliflower head, trimmed (1 1/2 to 2 pounds)
boiling water
1 1/2 lbs broccoli, tough ends trimmed
1/2 lb zucchini, cut into 1/4 inch slices
1 lb carrot, peeled, cooked, and cut into 1/4 inch slices
1/4 cup butter, melted
1 teaspoon basil
salt and pepper

Steps:

  • Place whole cauliflower in a deep, large saucepan; add 1 inch boiling water.
  • Cover; coook over medium heat 5 minutes.
  • Add broccoli; arrange cooked cauliflower, broccoli, zucchini, and carrots on a large platter.
  • Drizzle with butter; sprinkle with basil, salt and pepper to taste.

Nutrition Facts : Calories 126.3, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.2, Sodium 142.2, Carbohydrate 15.6, Fiber 5.6, Sugar 6.3, Protein 4.8

STEAMED VEGETABLES RECIPE



Steamed Vegetables Recipe image

Amp up your typical veggie side with this Steamed Vegetables Recipe! Add lime vinaigrette and grated cheese to this crisp-tender Steamed Vegetables Recipe.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 6 servings

Number Of Ingredients 7

1 cup each small broccoli and cauliflower florets
1 cup carrot slices (1/2 inch thick)
1/2 cup KRAFT Zesty Lime Vinaigrette Dressing
1/2 cup coarsely chopped fresh cilantro
1 tsp. lime zest
1 clove garlic, minced
1/4 cup KRAFT 100% Grated Parmesan and Romano Cheese

Steps:

  • Place steamer insert over 1 cup water in large saucepan. Bring water to boil on medium heat. Add vegetables to steamer; cover. Cook 5 min. or until vegetables are crisp-tender.
  • Meanwhile, cook all remaining ingredients except cheese in separate saucepan on low heat until heated through, stirring occasionally.
  • Spoon vegetables into serving dish; sprinkle with cheese. Serve topped with dressing mixture.

Nutrition Facts : Calories 80, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

HOW TO MAKE THE BEST VEGGIE TRAY (PEOPLE ACTUALLY WANT TO EAT)



How to Make the Best Veggie Tray (People Actually Want to Eat) image

Provided by Natalie Clark

Time 15m

Number Of Ingredients 12

Red bell peppers
Tomatoes
Radishes
Carrots
Orange bell peppers
Yellow bell peppers
Baby corn
Celery
Cucumbers/English cucumbers
Snap peas
Jicama
Olives, black or other colors

Steps:

  • Make it fun. Mix in a variety of colors, flavors, and textures, and consider your budget as you go along.
  • On a budget? Veggies such as carrots, celery, and cucumbers are crowd-pleasers and easy on the wallet, while peppers, tomatoes, and jicama are fun for more adventurous eaters or when you want to go all out.
  • Easy to eat. The most important thing is to select finger-food-friendly vegetables that are easy to eat.

ROASTED VEGGIE PLATTER



Roasted Veggie Platter image

"This combination of colorful vegetable is so good when baked in the oven," assures Margaret Allen of Abingdon, Virginia. "They make a lovely presentation when threaded on skewers before roasting, too," she notes.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1 medium sweet red pepper, cut into 1-1/2-inch pieces
1 medium red onion, cut into wedges
1 medium yellow summer squash, cut into 1/2-inch slices
1/2 pound whole fresh mushrooms
1/4 pound fresh green beans, trimmed
1/4 cup prepared Italian salad dressing
1/4 teaspoon each dried basil, thyme and rosemary, crushed

Steps:

  • Place the vegetables in a greased 15x10x1-in. baking pan. Drizzle with salad dressing and sprinkle with herbs; toss to coat., Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 69 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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