Low Fat Cheesy Vegetable Medley
Indulge in the creamy goodness of this Low Fat Cheesy Vegetable Medley, a vibrant and health-conscious twist on a classic comfort food. Packed with nutrient-rich vegetables like broccoli, cauliflower, carrots, zucchini, and red bell pepper, this dish is brought to life with a velvety cheese sauce made from low-fat cheddar, Dijon mustard, and a touch of garlic powder. Perfect for busy weeknights, this recipe takes just 40 minutes from start to finish and delivers a satisfying, guilt-free side dish that pairs beautifully with grilled proteins or stands on its own as a vegetarian centerpiece. The inclusion of low-fat milk and cornstarch ensures a creamy texture without the extra calories, while a sprinkle of fresh parsley adds a fresh, fragrant finish. Ideal for those looking to enjoy a wholesome yet indulgent meal, this low-fat cheesy vegetable medley is as delicious as it is nourishing.
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Recipe Information
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 medium, sliced carrots
- 1 medium, sliced zucchini
- 1 medium, chopped red bell pepper
- 1.5 cups low-fat milk
- 2 tablespoons cornstarch
- 1 cup low-fat cheddar cheese, shredded
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Start by preparing the vegetables. Wash the broccoli and cauliflower florets, and chop them into bite-sized pieces. Peel and slice the carrots to about 1/4 inch thick. Slice the zucchini and chop the red bell pepper.
Fill a large pot with water and bring it to boil. Once boiling, add the broccoli, cauliflower, and carrots. Cook for about 5 minutes until they start to soften, then add the zucchini and red bell pepper. Cook for an additional 2-3 minutes before draining the vegetables. Set them aside.
In a medium saucepan, whisk together the low-fat milk and cornstarch. Place over medium heat and cook, stirring constantly, until the mixture starts to thicken, about 5 minutes.
Lower the heat and add the shredded low-fat cheddar cheese, stirring continuously until the cheese is fully melted into a smooth sauce.
Add the Dijon mustard, garlic powder, salt, and black pepper to the cheese sauce and mix well.
Combine the steamed vegetables and cheese sauce by gently folding them together in a large bowl until all the vegetables are well-coated.
Transfer the cheesy vegetable medley to a serving dish, garnish with chopped fresh parsley, and serve immediately.
Nutrition Facts
Calories |
853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 5274 mg | 229% | |
| Total Carbohydrate | 91.7 g | 33% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 46.9 g | ||
| Protein | 83.7 g | 167% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1481 mg | 114% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1955 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
