Parmesan Steamed Vegetables Recipes

VEGETABLE PARMESAN

Steps:

• Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 13 by 9-inch glass baking dish.
• Drizzle the eggplant slices, fennel slices and peppers with olive oil. Season with salt and pepper. Grill the vegetables for 3 to 4 minutes each side until softened.
• Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the peppers in a single layer on top. Spoon 3/4 cup of marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the fennel on top and cover with the remaining sauce. Sprinkle with the remaining cheese. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, about 30 to 35 minutes
• Remove from the oven and cool for 10 minutes before serving.
• Cook's Note: The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until softened.

VEGETABLE MEDLEY CASSEROLE RECIPE - (4.3/5)

Steps:

• Steam vegetables until crisp-tender. Set in greased casserole dish. Mine was about 8.5 x 10.5 x 2.5 inches) In a saucepan over medium heat, melt butter and add flour and garlic. Stir constantly for a minute or two. With a whisk, add chicken broth, salt, pepper and nutmeg. Increase temperature to simmer. Continue cooking and stirring for several minutes until thickened. Stir in milk, half & half and cheese. Pour over vegetables and gently mix. Top with crumb topping mixture. Bake uncovered at 350 degrees for about 30 minutes, until bubbling and breadcrumbs are golden brown.

PARMESAN STEAMED VEGETABLES

Steps:

• Steam cauliflower and carrots 10 minutes.
• Halve any large pepper rings; add to steamer and continue to cook for 3 - 5 minutes more or until all vegetables are tender.
• Meanwhile melt margarine; stir in nutmeg.
• Transfer vegetables to serving bowl; drizzle with sauce mixture.
• Sprinkle with Parmesan cheese and cilantro.

PARMESAN VEGETABLES

Steps:

• Place peppers in steam basket over boiling water; cover. Cook 4 to 6 min. or until crisp-tender. Transfer to medium bowl.
• Add butter; toss until butter is melted and vegetables are evenly coated.
• Sprinkle with remaining ingredients; mix lightly.

HEALTHY STEAMED VEGETABLES

Steps:

• Set up your steamer inside your pot with 1 1/2" water in the bottom of the pot and heat over medium-high heat until water is boiling.
• Deposit vegetables with a light salting and garlic to taste; season salt may be used, to taste.
• Replace lid and steam until vegetables are tender, but not mushy. Fork will insert easily, but will not tear veggies apart, when done.
• Remove to a bowl and serve as is.

STEAMED BROCCOLI WITH OLIVE OIL AND PARMESAN

Steps:

• Cut broccoli into 1 1/2- to 2-inch-wide florets. Peel stem and cut lengthwise into 1/3-inch-wide sticks.
• Steam broccoli in a steamer rack set over boiling water, covered, until tender, 5 to 6 minutes.
• Transfer to a bowl and toss with oil, cheese, and salt and pepper to taste.

SESAME STEAMED VEGETABLES

Steps:

• In a small saucepan, combine the broccoli, carrot, celery, water chestnuts, water and soy sauce; bring to a boil. Cover and steam for 4-6 minutes or until vegetables are crisp-tender. Sprinkle with sesame seeds.

ITALIAN STEAMED VEGETABLES

Steps:

• Slice the squash into thin circles, chop the onion and orange pepper into large chunks. If carrots are baby carrots, slice them into small circles, if they are PETITE (very small) baby carrots, add them into the bag whole. Place all vegetables into a Ziplock (or equivalent) microwave steam bag. Pour Light Italian Dressing over vegeatbles. Seal bag and shake dressing around so all vegetables are lightly coated. Microwave 6-7 minutes. Let sit one minute. Pour onto your plate and enjoy. They are all crisp and seasoned to perfection!