Creamy Vegetables in Creamy Vinaigrette

Creamy Vegetables in Creamy Vinaigrette Recipe - Vegetarian Food

Preparation time: 15 minutes | Cooking time: 4 minutes | Servings: 4 |

Vegetarian diet

Introduction

Creamy Vegetables in Creamy Vinaigrette is a delicious and refreshing dish that combines a variety of fresh vegetables with a creamy and tangy dressing. This recipe is perfect for a light and healthy meal or as a side dish for a larger spread.

History

The origins of Creamy Vegetables in Creamy Vinaigrette are not well-documented, but it is likely that this dish has been enjoyed for many years as a way to showcase the flavors of fresh vegetables in a simple and tasty way.

Ingredients

Dressing

0.25 cup of non-fat or low-fat plain yogurt
2 tbsp of white wine vinegar
1 tbsp of dijon mustard
1 tsp of sugar
1 tsp of acceptable vegetable oil
0.5 tsp of coarsely ground pepper
0.25 tsp of salt

Vegetables

2 cups of sliced carrots (2 large)
1.5 cups of fresh green beans, trimmed and cut into 1.5 inch pieces
1.25 cups of fresh medium mushrooms, cut into quarters
2 medium tomatoes, each cut into 8 wedges
0.33 cup of thinly sliced green onions (green part only)

How to prepare

Dressing

In a medium bowl, whisk together all the ingredients.

Vegetables

Steam the carrots and green beans for 3 to 4 minutes, or until they are tender-crisp.
Remove from heat and place them in a bowl of ice water to stop the cooking process.
Drain the vegetables, pat them dry with paper towels, and transfer them to a shallow glass bowl.
Add the mushrooms, tomatoes, and green onions to the bowl.

Assembly

Pour the dressing over all the vegetables and gently toss them together.
Cover the bowl and refrigerate it for at least 30 minutes or up to 4 hours.

Variations

Add cooked quinoa or brown rice to the vegetables for a heartier dish.
Mix in some chopped fresh herbs, such as parsley or basil, for added flavor.

References

↑ Consider leaving this out entirely or using your favorite appropriate sweetener. Take care, Gloria

Cooking Tips & Tricks

Be sure to steam the carrots and green beans just until they are tender-crisp to maintain their bright color and crisp texture.

- Make sure to thoroughly dry the vegetables after steaming to prevent the dressing from becoming watery.

- Refrigerate the assembled dish for at least 30 minutes to allow the flavors to meld together before serving.

Serving Suggestions

Serve Creamy Vegetables in Creamy Vinaigrette as a side dish with grilled chicken or fish for a complete and satisfying meal.

Cooking Techniques

Steaming the vegetables helps to retain their nutrients and vibrant color, while also keeping them crisp-tender.

Ingredient Substitutions

Use Greek yogurt in place of non-yogurt for a thicker dressing.

- Substitute balsamic vinegar for white wine vinegar for a different flavor profile.

Make Ahead Tips

Creamy Vegetables in Creamy Vinaigrette can be assembled up to 4 hours in advance and refrigerated until ready to serve.

Presentation Ideas

Garnish the dish with a sprinkle of fresh herbs or a drizzle of balsamic glaze for an elegant touch.

Pairing Recommendations

Pair Creamy Vegetables in Creamy Vinaigrette with a crisp white wine, such as Sauvignon Blanc, for a refreshing and balanced meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or enjoy cold.

Nutrition Information

Calories per serving

Calories: 120

Carbohydrates

Total Carbohydrates: 15g

Dietary Fiber: 4g

Sugar: 7g

Fats

Total Fat: 5g

Saturated Fat: 1g

Trans Fat: 0g

Proteins

Protein: 3g

Vitamins and minerals

Vitamin A: 120%

Vitamin C: 30%

Calcium: 6%

Iron: 8%

Alergens

Contains: None

Summary

Creamy Vegetables in Creamy Vinaigrette is a low-calorie dish that is rich in vitamins A and C. It is a good source of dietary fiber and provides a moderate amount of protein.

Summary

Creamy Vegetables in Creamy Vinaigrette is a light and flavorful dish that is perfect for showcasing the fresh flavors of summer vegetables. With a creamy and tangy dressing, this dish is sure to be a hit at your next meal.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Creamy Vegetables in Creamy Vinaigrette. It was a crisp fall day, and I was browsing through a quaint little bookstore in the heart of the city. As I perused the shelves, my eyes landed on a dusty old cookbook tucked away in a corner. The pages were yellowed with age, and the binding was worn and frayed. I couldn't resist the urge to pick it up and flip through its contents.

As I turned the pages, I stumbled upon a section dedicated to vegetable dishes. The recipe for Creamy Vegetables in Creamy Vinaigrette immediately caught my eye. The combination of fresh vegetables and tangy vinaigrette sounded absolutely delicious. I knew I had to try it for myself.

I purchased the cookbook and hurried home to gather the ingredients. The recipe called for a variety of vegetables - carrots, broccoli, cauliflower, and bell peppers. I chopped them all up and steamed them until they were tender-crisp. In a separate bowl, I whisked together a creamy vinaigrette made with mayonnaise, vinegar, and a touch of sugar.

Once the vegetables were cooked, I tossed them in the creamy vinaigrette and let them marinate for a few hours in the fridge. When it was time to serve, I sprinkled them with a handful of toasted almonds for an extra crunch. The result was a dish that was both creamy and refreshing, with a perfect balance of flavors.

I couldn't wait to share my creation with my family. As we sat down to dinner that night, I presented the Creamy Vegetables in Creamy Vinaigrette with a flourish. My husband and children dug in eagerly, and their faces lit up with delight as they savored each bite.

From that moment on, the recipe became a staple in our household. Whenever we had guests over for dinner, I would whip up a batch of Creamy Vegetables in Creamy Vinaigrette to serve alongside our main course. It never failed to impress, and I received countless requests for the recipe.

Over the years, I have made some tweaks and adjustments to the original recipe. I have added new vegetables, experimented with different flavors, and even tried out alternative dressings. But the essence of the dish remains the same - a medley of fresh, crisp vegetables smothered in a creamy, tangy vinaigrette.

As I look back on that fateful day in the bookstore, I can't help but feel grateful for stumbling upon that old cookbook. It opened up a world of culinary possibilities for me and inspired me to continue experimenting in the kitchen. And while I may have learned the recipe for Creamy Vegetables in Creamy Vinaigrette from a book, the real magic lies in the memories I have created around it - the laughter, the conversations, and the joy of sharing a delicious meal with the ones I love.