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Cook'n with Betty Crocker 
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Steamed Vegetables with Yogurt Sauce |
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Serves: 8 Print this RecipeDrizzled with herb-yogurt sauce, these vegetables will be the star of your plate! Yogurt Sauce (see recipe) 3 cups cauliflowerets (1 pound) 2 medium zucchini, cut into 1-inch slices 1 medium red bell pepper or green, cut into 1/4-inch strips 1 lemon half Prepare Yogurt Sauce. Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place cauliflowerets, zucchini and bell pepper in basket. Cover tightly and heat to boiling; reduce heat. Steam about 6 minutes or until vegetables are crisp-tender Arrange vegetables on plate. Squeeze juice from lemon over vegetables. Serve with sauce. Yogurt Sauce 1 cup plain nonfat yogurt 2 tablespoons honey 1 teaspoon Dijon mustard 1/4 teaspoon salt 3/4 teaspoon chopped fresh or 1/4 teaspoon dried basil leaves 3/4 teaspoon chopped fresh or 1/4 teaspoon dried tarragon leaves 1 clove garlic, crushed Dash of dried dill weed Mix all ingredients. Cover and refrigerate at least 2 hours but no longer than 24 hours. 1 Serving: Calories 40 (Calories from Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 110mg; Carbohydrate 8g (Dietary Fiber 1g); Protein 3g. Microwave Directions: Prepare Yogurt Sauce as directed. Place cauliflowerets, zucchini, bell pepper, 1/4 cup water and 1/2 teaspoon salt in 2-quart microwavable casserole. Cover tightly and microwave on High 7 to 9 minutes, stirring after 4 minutes, until vegetables are crisp-tender; drain. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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