Ingredients
- Dressing:
- 6 cloves garlic, minced
- 2 teaspoons soy sauce
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon pepper
- Vegetables:
- 8 ounces string beans, trimmed (about 12 beans)
- 2 ounces carrots, peeled and sliced
- 10 ounces cauliflower flowerets, (2 cups)
- 3 pounds corn on the cob (2 ears, husked and halved)
- 16 ounces yellow squash, sliced (2 squash)
- 16 ounces zucchini, sliced (2 zucchini)
- 10 ounces broccoli flowerets (2 cups)
- 2 teaspoons Spike seasoning
- 2 ounces sliced cheddar cheese (2 slices - I use shredded cheese)
- 1 teaspoon Parmesan cheese, grated
How to Make
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Step 1: Put all the dressing ingredients in a small bowl, whisk to blend, and set aside.
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Step 2: Bring water to a boil over high heat in a steamer.
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Step 3: Fit the basket into the steamer and put in the string beans, carrots, and cauliflower.
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Step 4: Cover and cook for 3 minutes.
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Step 5: Add the corn, yellow squash, zucchini, and broccoli.
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Step 6: Re-cover and cook for 2 minutes more.
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Step 7: Transfer the vegetables to a warm platter.
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Step 8: 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.
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Step 9: Cover briefly with aluminum foil before serving.
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Step 10: NOTE:
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Step 11: I usually double the dressing and serve it on the side so that everyone can choose the amount that they want.
We hope you enjoy this recipe!
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