Sesame Vegetables Recipe
Sesame Vegetables Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
When I go out to my garden in summer to "pick" dinner, my family knows I plan to fix this tasty medley. It's just as good during cold weather months using fresh supermarket produce.
MAKES:
13 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
13 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 cups fresh cauliflowerets
  • 2-1/2 cups cut fresh green beans
  • 4 cups fresh broccoli florets
  • 3-1/2 cups fresh snow peas
  • 2 small yellow summer squash, cubed
  • 2 small zucchini, cubed
  • 1 small onion, chopped
  • 3 tablespoons olive oil, divided
  • 1 tablespoon sugar
  • 1 tablespoon sesame seeds, toasted
  • 1 tablespoon lemon juice
  • 1 tablespoon reduced-sodium soy sauce

Directions

Place cauliflower and beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender, adding broccoli and snow peas during the last 4 minutes.
Meanwhile, in a small skillet, saute the yellow squash, zucchini and onion in 2 tablespoons oil until tender. Remove from the heat; stir in the sugar, sesame seeds, lemon juice, soy sauce and remaining oil.
Transfer cauliflower mixture to a large serving bowl; add squash mixture and toss to coat. Yield: 13 servings.
Originally published as Sesame Vegetables in Country Woman Christmas Annual 2009, p50

Nutritional Facts

3/4 cup: 84 calories, 4g fat (0 saturated fat), 0 cholesterol, 98mg sodium, 11g carbohydrate (5g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

  • 3 cups fresh cauliflowerets
  • 2-1/2 cups cut fresh green beans
  • 4 cups fresh broccoli florets
  • 3-1/2 cups fresh snow peas
  • 2 small yellow summer squash, cubed
  • 2 small zucchini, cubed
  • 1 small onion, chopped
  • 3 tablespoons olive oil, divided
  • 1 tablespoon sugar
  • 1 tablespoon sesame seeds, toasted
  • 1 tablespoon lemon juice
  • 1 tablespoon reduced-sodium soy sauce
  1. Place cauliflower and beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender, adding broccoli and snow peas during the last 4 minutes.
  2. Meanwhile, in a small skillet, saute the yellow squash, zucchini and onion in 2 tablespoons oil until tender. Remove from the heat; stir in the sugar, sesame seeds, lemon juice, soy sauce and remaining oil.
  3. Transfer cauliflower mixture to a large serving bowl; add squash mixture and toss to coat. Yield: 13 servings.
Originally published as Sesame Vegetables in Country Woman Christmas Annual 2009, p50

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