KN, p. 224 “Parmesan Basil Veggies”
The doc says I need to eat more vegetables. Sheila has been telling me that for years, but when the doc tossed his two bits into the checkup conversation at his office, I sighed and promised to eat all the broccoli on my plate. He frowned and told me that more than broccoli had to be on the menu. The guy does not have a sense of humor. I’m a grownup and figured I could pick and choose my eats, but evidently not anymore. He says it’s good for my heart though, so I’m all in.
I have to admit that Sheila has come up with some tasty ways to meet the goals – like the zucchini quiche and the tomato cucumber feta salad. Some veggies can be served steamed and/or with butter – like yellow squash or green beans. Broccoli, on the other hand IMO, needs some help. Here’s Sheila’s solution and with lots of taste testing, gets a ‘thumbs up’ from me.
- 2 broccoli crowns, cut into small bite-sized pieces – about 2 cups
- 1/2 head cauliflower, cut into small bite-sized pieces – about 1 cup
- 1 medium zucchini, cut into 1/4 inch chunks, about 2 cups
- 2 cups finely chopped carrots - 1/4 inch chunks
- 2 cups grated Parmesan cheese
- 1 Tablespoon garlic powder
- 2 Tablespoons chopped dried basil leaves
- 1/4 cup vinegar
- 1.5 cups mayonnaise
- 1/2 cup sour cream
- Place broccoli, cauliflower, zucchini, carrots, Parmesan cheese, garlic powder, and basil leaves into extra-large bowl.
- Toss together until evenly mixed.
- In separate bowl, mix together vinegar, mayonnaise, and sour cream until thoroughly blended.
- Pour mayo mix over the vegetables and stir until the vegetables are well coated.
- Chill in refrigerator for an hour before serving.
- Garnish with carrot bits.