Steamed Veggies With Herbed Cheese Recipe


Difficulty LevelEasyHealth IndexJust Enjoy
MethodMain Ingredient


 Sliced carrots1 Cup (16 tbs)
 Broccoli florets1 Cup (16 tbs) (Cut Each Slice Into Half Rounds)
 Cauliflower florets1 Cup (16 tbs)
 Sliced zucchini1 Cup (16 tbs) (Cut Each Slice Into Half Rounds)
 Sliced yellow squash1 Cup (16 tbs) (Cut Each Slice Into Half Rounds)
 Salt1⁄4 Teaspoon
 Grated part skim mozzarella cheese2 Ounce
 Grated low fat sharp cheddar cheese2 Ounce
 Grated parmesan2 Tablespoon
 Chopped basil2 Tablespoon
 Finely chopped rosemary1 1⁄2 Teaspoon

Nutrition Facts

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 mg

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


Preheat broiler.
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.
Set aside.
In a small bowl, combine cheeses and herbs.
Add to Vegetable mixture and toss to mix well.
Broil until cheese is bubbly.