Steamed Vegetable Platter
January 31, 2021
"I haven't made this for a long time but love it and used to make it often when the family came over. It's great with grilled meats. Originally from In the Kitchen with Rosie."
- Serving Size: 1 (750.1 g)
- Calories 1357.5
- Total Fat - 8.3 g
- Saturated Fat - 1.3 g
- Cholesterol - 0.5 mg
- Sodium - 281.7 mg
- Total Carbohydrate - 301.3 g
- Dietary Fiber - 45.4 g
- Sugars - 9.8 g
- Protein - 32.3 g
- Calcium - 167.8 mg
- Iron - 5.9 mg
- Vitamin C - 120.7 mg
- Thiamin - 1.1 mg
Put all the dressing ingredients in a small bowl, whisk to blend, and set aside.
Bring water to a boil over high heat in a steamer.
Fit the basket into the steamer and put in the string beans, carrots, and cauliflower.
Cover and cook for 3 minutes.
Add the corn, yellow squash, zucchini, and broccoli.
Re-cover and cook for 2 minutes more.
Transfer the vegetables to a warm platter.
Arrange the corn around the outer edge of the platter and dust it with the Spike seasoning. Drizzle the dressing over the vegetables in the center and top with the cheddar and Parmesan cheese.
Cover briefly with aluminum foil before serving.
I usually double the dressing and serve it on the side so that everyone can choose the amount that they want.
Tips & Variations
No special items needed.