Broccoli
Potatoes
Zucchini
Tomatoes
Carrots
Squash
Fresh spinach leaves (cleaned well)
2 to 4 tablespoons chopped fresh parsley
2 tablespoons Parmesan cheese
1. Peel and/or slice the chosen vegetables into bite-sized pieces.
2. Place them in one inch of water in a pot (or in a steamer if you have one) and cook on your stove over a low flame until vegetables can be pricked by a fork but are not too soft. (After years of over steaming, I've developed a method for the madness and usually start with potatoes, carrots and broccoli, then after three or four minutes, add the squash, spinach and tomatoes.)
3. When they're done to your liking, remove from the stove and transfer to a serving dish, sprinkle with Parmesan, and serve.
Based on individual serving.
Calories: 242
Total Fat: 5 g
Carbohydrates: 48 g
Protein: 2 g
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Source: Living Principal Victoria Prinicpal
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