- Recipes Home
- Interest Groups
Garden-Fresh Vegetable Platter With Caesar Vinaigrette Recipe
|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)|
|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|
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 mg
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
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.