steamed vegetable platter

dressing:

6 garlic cloves, peeled and minced

2 tsp. reduced-sodium soy sauce

2 tsp. freshly squeezed lemon juice

1/4 tsp. freshly ground black pepper

vegetables:

12 string beans, trimmed

2 medium carrots, trimmed, peeled, and cut into 1/4 inch rounds

2 cups cauliflower florets

2 ears corn, husked and cut in half

2 small yellow squash, trimmed and cut into 1/4 inch rounds

2 medium zucchini, trimmed and cut into 1/4 inch rounds

2 cups broccoli florets

2 slices low-fat cheddar cheese

1 tsp. freshly grated Parmesan cheese

dressing:

put all the dressing ingredients in a small bowl, whisk to blend and set aside.

vegetables:

bring water to a boil over high heat in a steamer. place 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 with foil until ready to serve.

give credit: in the kitchen with rosie