Steamed Broccoli and Squash
Writes field editor Drorothy Smith of ElDorado, Arkansas, "This hot side dish pairs two colorful vegetables and a savory dressing. I never have leftovers."
Total TimePrep/Total Time: 15 min.
- 1 pound broccoli, cut into spears
- 1 medium yellow summer squash, halved lengthwise and cut into 1/4-inch slices
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- Combine the broccoli and squash in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; reduce heat. Cover and steam for 5-8 minutes or until crisp-tender. Meanwhile, combine the remaining ingredients. Remove vegetables from steamer; drizzle with oil mixture and toss to coat.
Nutrition Facts3/4 cup: 86 calories, 7g fat (0 saturated fat), 5mg cholesterol, 18mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Originally published as Steamed Broccoli and Squash in Taste of Home June/July 1999