Steamed Vegetables with Pepper and Cheese


When you have a lot of vegetables in your refrigerator and when you want a simple, tasty, healthy meal, this is the dish for you. Made without even a drop of oil and much of spices, these exotic vegetables steamed and mixed with a peppery cheese sauce serve as an ideal salad, snack or a main course, when served over boiled pasta. Try it, and fall in love with this cheesy, crunchy bliss! Here’s the recipe:


1 small head broccoli (cut into florets)
1 large carrot (peeled and diced)
A handful french beans (trimmed and halved)
1 small cup green peas (shelled)
4-5 nos. button mushrooms (cut into quarters)
1 small cup mixed bell peppers (cubed)
2 processed cheese cubes (grated)
500+50 ml water
1/2 teaspoon freshly ground black pepper
Salt (to taste) (keep in mind that cheese is salty too)


Boil 500 ml water in a pan and blanch all the vegetables, except bell peppers, for 5 mins. Drain the water and keep aside. In another pan, heat 50 ml water. Add the grated cheese and stir well. Allow the cheese to melt and attain a saucy consistency. Add salt and freshly ground black pepper and mix well. Add more water if the sauce is too thick and bring to a boil. Add the blanched vegetables along with the cubed bell peppers and stir so that the cheese sauces coats the vegetables evenly. Cover the pan with a lid and simmer for 2 mins. Remove from heat and transfer to a serving dish. Serve as a snack/salad or pour over a layer of cooked pasta. Can be eaten hot or cold.

Eat, drink and be merry! 🙂


2 comments on “Steamed Vegetables with Pepper and Cheese

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s