Steamed Veggies With Herbed Cheese
|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)|
|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|
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.
In a small bowl, combine cheeses and herbs.
Add to Vegetable mixture and toss to mix well.
Broil until cheese is bubbly.
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