Herbed Steamed Vegetables


  • Fresh Italian parsley, dill and chives
  • 4 small potatoes
  • 1 ¾ ounces Parmesan cheese
  • ¾ pound raw cauliflower
  • ½ pound string beans
  • ½ pound green pepper
  • ¼ pound summer squash

Chop all of the herbs and split into two portions. Cut the vegetables into 1 inch pieces and place them in a steamer for 5 minutes sprinkling them with half of the herbs. Remove when cooked to tender-crisp and toss in a large bowl with the rest of herbs and cheese. Serve immediately. Serves 4

View full recipe at SpringPad


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