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.