- 1/4 pound summer squash
- 1/2 pound green bell peppers
- 1/2 pound string beans
- 3/4 pound cauliflower (fresh)
- 1 3/4 ounces parmesan cheese (freshly grated)
- 4 small potatoes
- Italian parsley
- Chop all of the herbs and split into two portions. Cut the vegetables into 1 inch pieces and place them in a steamer for 5 minutes sprinkling them with half of the herbs. Remove when cooked to tender-crisp and toss in a large bowl with the rest of herbs and cheese. Serve immediately.