"Parmesan Basil Veggies"
Author: Sheila Kerrian
Recipe type: vegetables
Serves: 6 servings
- 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.
Recipe by Kerrian's Notebook at https://pattiphillipsbooks.com/kerriansnotebook/2018/08/knr-p-224-parmesan-basil-veggies/
3.5.3229