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Steamed Veggies With Herbed Cheese

Heart.Foods's picture
  Sliced carrots 1 Cup (16 tbs)
  Broccoli florets 1 Cup (16 tbs) (Cut Each Slice Into Half Rounds)
  Cauliflower florets 1 Cup (16 tbs)
  Sliced zucchini 1 Cup (16 tbs) (Cut Each Slice Into Half Rounds)
  Sliced yellow squash 1 Cup (16 tbs) (Cut Each Slice Into Half Rounds)
  Salt 1⁄4 Teaspoon
  Grated part skim mozzarella cheese 2 Ounce
  Grated low fat sharp cheddar cheese 2 Ounce
  Grated parmesan 2 Tablespoon
  Chopped basil 2 Tablespoon
  Finely chopped rosemary 1 1⁄2 Teaspoon

Preheat broiler.
In a large pot over medium-high heat, steam carrots, covered, 5 minutes.
Add remaining vegetables.
Sprinkle salt over all, cover and steam 10 minutes more.
Drain vegetables and blot dry on paper towels.
Arrange on an ovenproof plate.
Set aside.
In a small bowl, combine cheeses and herbs.
Add to Vegetable mixture and toss to mix well.
Broil until cheese is bubbly.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 564 Calories from Fat 196

% Daily Value*

Total Fat 22 g34.3%

Saturated Fat 11.3 g56.7%

Trans Fat 0 g

Cholesterol 62.7 mg20.9%

Sodium 1471.3 mg61.3%

Total Carbohydrates 40 g13.4%

Dietary Fiber 11.1 g44.5%

Sugars 13.6 g

Protein 58 g115.8%

Vitamin A 568.9% Vitamin C 442.6%

Calcium 104.1% Iron 28%

*Based on a 2000 Calorie diet

Steamed Veggies With Herbed Cheese Recipe