Steamed Vegetable Platter With Lemon Garlic Dressing Food

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LEMON GARLIC DRESSING -MEDITERRANEAN



Lemon Garlic Dressing -Mediterranean image

I just love this recipe, I have been putting it on everything! It is mild and fresh. Goes wonderfully on a fresh salad from the garden. It is delicious drizzled on pizza, bread, noodles etc. I found this in a cookbook by Nancy Harmon Jenkins.

Provided by Leahs Kitchen

Categories     Salad Dressings

Time 5m

Yield 1/4 cup, 4-6 serving(s)

Number Of Ingredients 4

1 garlic clove, crushed
1 teaspoon sea salt
1 tablespoon fresh lemon juice
3 tablespoons extra virgin olive oil

Steps:

  • Chop garlic and place in a bowl, add salt.
  • Crush salt and garlic into a paste.
  • Add remaining ingredients stir and enjoy on whatever you like!

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

FOUR-TREASURE VEGETABLE PLATTER



Four-Treasure Vegetable Platter image

Make and share this Four-Treasure Vegetable Platter recipe from Food.com.

Provided by JackieOhNo

Categories     Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 16

1 lb baby carrots, pared, trimmed
1 (15 ounce) jar baby corn
1 lb fresh mushrooms
3 red bell peppers
3 tablespoons minced scallions
2 tablespoons minced fresh ginger
2 1/2 tablespoons minced garlic
1 teaspoon dried red pepper flakes
3/4 cup chicken broth
3 1/2 tablespoons soy sauce
2 1/2 tablespoons chinese rice wine (or sake)
2 tablespoons sugar
2 1/2 teaspoons vinegar (Chinese black or 1-1/2 t. Worcestershire sauce)
2 1/2 teaspoons cornstarch
1 teaspoon oriental sesame oil
3 tablespoons safflower oil (or corn oil)

Steps:

  • Place carrots in medium saucepan, add cold water to cover, and heat to boiling. Boil uncovered until tender, about 5 minutes. Drain and cool under cold running water. Blanch corn in medium saucepan of boiling water 30 seconds. Drain and cool under running water. Trim and halve mushrooms. Cut bell peppers lengthwise into thin strips, then cut strips crosswise in half.
  • Combine scallions, ginger, garlic, and pepper flakes.
  • Place remaining ingredients except safflower oil in mixing bowl and stir until completely blender. Set sauce aside.
  • Heat safflower oil in wok or large skillet over medium-high heat until very hot. Add garlic mixture and stir-fry 10 seconds. Add bell peppers and mushrooms; stir-fry until edges of peppers are tender, about 2 minutes. Add sauce and heat to boiling, stirring constantly. Add carrots and corn; toss to coat and heat through. Serve hot.

Nutrition Facts : Calories 244.4, Fat 9.4, SaturatedFat 0.9, Sodium 747.4, Carbohydrate 35.1, Fiber 6.2, Sugar 15.4, Protein 7.9

STEAMED VEGETABLES WITH HONEY SESAME DRESSING



Steamed Vegetables With Honey Sesame Dressing image

Make and share this Steamed Vegetables With Honey Sesame Dressing recipe from Food.com.

Provided by greysangel

Categories     Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 10

1 bunch broccoli, trimmed and cut into florets
1 yellow zucchini, cut lengthways
3 1/2 ounces baby corn
8 baby carrots, peeled
1 bunch bok choy, quartered
1/4 cup honey
1 tablespoon soy sauce
1 tablespoon sesame seeds, toasted
1 garlic clove, crushed
sea salt and pepper, to taste

Steps:

  • To make the dressing, place the honey, soy, sesame seeds, garlic, salt and pepper in a small bowl and stir to combine. Set aside.
  • Steam vegetables for about 6 minutes.
  • Spoon over the honey sesame dressing.
  • Great with grilled chicken, fish or meat.

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