Garden-Fresh Vegetable Platter With Caesar Vinaigrette Recipe
Ingredients
| Caesar Vinaigrette | ||
| Garlic | 1 Clove (5gm), peeled | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| 1 tablespoon plus 1 teaspoon Worcestershire sauce | ||
| Dijon Mustard | 2 Teaspoon | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
| Olive oil | 1/3 Cup (16 tbs) | |
| Orange juice | 1/3 Cup (16 tbs) | |
| 1/3 cup regular, low-fat, or nonfat plain yogurt | ||
| Ground black pepper | 1 To taste | |
| Vegetables | ||
| 1 large zucchini, ends trimmed | ||
| Carrots | 3 Large, peeled | |
| Red bell pepper | 1 Large | |
| Yellow bell pepper | 1 Large | |
| 1 pound green beans, stem ends trimmed | ||
| 1 large bunch broccoli, cut into florets | ||
| 1 large head cauliflower, cut into florets | ||
| Salt | To Taste | |
Directions
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.
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.
Chef
