• 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
  • dill
  • chives


  1. 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.
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