A steamed vegetables recipe can be constructed and cooked in a variety of ways. The following steamed vegetable recipe adds a low-oil vinaigrette dressing recipe to help keep the steamed vegetables recipe low in cholesterol while adding extra taste to the steamed vegetables. While specific legumes are prohibited for Ashkenazim (Jews whose ancestors came from Central and/or Eastern Europe) during the Passover / Pesach festival, thus encouraging creativity with recipes for steamed vegetables, the following chilled steamed vegetables recipe will be a healthy addition to any Passover / Pesach Seder meal.

Steamed Vegetables Recipe (Chilled) in Low-Oil Vinaigrette Dressing Recipe

3 tablespoons olive or safflower oil
3 tablespoons red wine vinegar
Water
1 clove garlic, chopped or whole
Salt
Freshly ground pepper
Chopped green onion
1/2 teaspoon dried basil or 1 tablespoon chopped fresh basil
1/2 teaspoon powdered mustard or dash Dijon mustard
Dash paprika
2 to 3 pounds assorted vegetables

Instructions for the Steamed Vegetables recipe (Chilled) in Low-Oil Vinaigrette Dressing recipe:

  1. Combine oil, vinegar, 3 tablespoons water, garlic, 1 teaspoon salt, pepper to taste, green onion, basil, mustard and paprika in jar.
  2. Shake well.
  3. Allow flavors to blend in refrigerator at least 1 hour before using.
  4. Steam vegetables in lightly salted water.
  5. While vegetable are still hot, sprinkle with dressing, allowing no more dressing than 1 tablespoon per serving.

Makes 8 to 10 servings.

Note: Dressing may be used on any salad or hot vegetable.


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