Herbed steamed vegetables
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Summer squash |
| ½ | pounds | Green pepper |
| ½ | pounds | String beans |
| ¾ | pounds | Raw cauliflower |
| 1¾ | ounce | Parmesan cheese fresh grated |
| 4 | smalls | Potatoes |
| Italian parsley | ||
| Dill | ||
| Chives | ||
Directions
SEASON TO TASTE
Chop all of the herbs and split into two portions. Cut the vegetables into 1 inch pieces and place them in a steamer for 5 minutes sprinkling them with half of the herbs. Remove when cooked and toss in a large bowl with the rest of herbs and cheese. Serve immediately. Yield: 4 servings.
This is an official 5 A Day recipe.
Nutritional Information per Serving: calories: 239. Cholesterol: 10 mg. Fat: 4 g.
Sodium: 261 mg. Fiber: 7 g.
* COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@...>
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