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Garden-Fresh Vegetable Platter With Caesar Vinaigrette

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  Caesar vinaigrette 2 Tablespoon
  Garlic 1 Clove (5 gm), peeled (Large Clove)
  Fresh lemon juice 1⁄4 Cup (4 tbs)
  Worcestershire sauce 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Dijon mustard 2 Teaspoon
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Olive oil 1⁄3 Cup (5.33 tbs)
  Orange juice 1⁄3 Cup (5.33 tbs)
  Plain yogurt 1⁄3 Cup (5.33 tbs) (Regular / Low Fat / Nonfat)
  Salt To Taste
  Ground black pepper To Taste
  Zucchini 1 Large, ends trimmed
  Carrots 3 Large, peeled
  Red bell pepper 1 Large
  Yellow bell pepper 1 Large
  Green beans 1 Pound, stem ends trimmed
  Broccoli 1 1⁄4 Bunch (125 gm), cut into florets (Large Bunch)
  Cauliflower head 1 Large, cut into florets
  Freshly ground black pepper To Taste

To Make Vinaigrette: In a food processor with the metal blade, process garlic until minced and anchovies, if using.
Add lemon juice, Worcestershire sauce, mustard, parmesan, oil, and orange juice.
Pulse to combine.
Transfer to a bowl and whisk in yogurt. (Do not process yogurt or it will break down.) Season with salt and pepper. (Vinaigrette may be refrigerated up to 1 week.) This makes 1 1/2 cups.
To Cook Vegetables: With a serrated cutter or knife, cut zucchini and carrots into 1/4-inch diagonal slices.
Cut peppers in half, remove seeds, and cut into 1/2-inch strips.
Bring 1 inch of water to a boil in a 12-inch Dutch oven or skillet with lid.
Add green beans, cover, and steam for 1 minute.
Top with broccoli, cauliflower, and zucchini, cover and steam over medium-high heat until crisp-tender, 5 to 6 minutes.
Remove from heat, sprinkle with ice and rinse under cold water to stop the cooking.
Meanwhile, place carrots in a shallow microwavesafe dish with about 1/4 inch water.
Cover with vented plastic wrap and microwave on high (100%) for 1 to 3 minutes, or until crisp-tender.
Remove to a plate and cool to room temperature.
Microwave pepper strips in same manner for 1 to 2 minutes. Or the carrots and peppers may be steamed or blanched in boiling water on top of the stove.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1622 Calories from Fat 835

% Daily Value*

Total Fat 94 g145%

Saturated Fat 19.2 g96.2%

Trans Fat 0 g

Cholesterol 46.4 mg15.5%

Sodium 1978 mg82.4%

Total Carbohydrates 161 g53.6%

Dietary Fiber 55.5 g221.9%

Sugars 63.6 g

Protein 58 g115.4%

Vitamin A 841.5% Vitamin C 1785.3%

Calcium 98.9% Iron 56.4%

*Based on a 2000 Calorie diet

Garden-Fresh Vegetable Platter With Caesar Vinaigrette Recipe