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Vegetable Platter w/Peanut Sauce

Source of Recipe

The Diabetic Newsletter - e-mail
WW Points
Exchanges
Makes: About 2 quarts vegetables and 1-1/4 cups dip (8 Servings)

- 2 medium carrots, cut into 2-1/2 inch strips
- 2 cups cauliflower florets
- 2 cups broccoli florets
- 1 cup green beans, ends trimmed
- 1 medium yellow summer squash, cut into 2-1/2 strips
- 1 cucumber, cut into rounds
- 4 rounds, halved

Peanut Sauce:
- 2 teaspoons canola or corn oil
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 cup hot water
- 1/2 cup chunky peanut butter
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon hot pepper sauce (optional)
- 1/2 teaspoon grated lemon zest
- 1 teaspoon chopped fresh gingerroot
- 1 bay leaf
- 1/4 teaspoon salt

Bring a large pot of water to a boil; add the carrots and cook 2 minutes. Add the cauliflower and broccoli and cook 2 minutes more. Add the green beans and squash strips; cook 2 minutes longer. Turn all the vegetables into a colander; drain and rinse under cold running water. (This procedure par-cooks all the vegetables in 1 pot.) Chill the vegetables, if desired.

For the sauce:
Heat the oil in a non-stick saucepan. Add the onion and garlic; saute 5 minutes. Add the remaining ingredients; stir well.

(The peanut butter will melt and emulsify the sauce, although it looks strange at first.)

Simmer, stirring often, for 10 minutes. Pour the sauce into a serving dish and keep warm.

At serving time: place a bowl of warm dip in the center of a serving platter; arrange all the vegetables, including the cucumbers and radishes around the bowl.

One serving (1 cup assorted vegetables plus 2-1/2 tbsp dip) equals: Calories: 145, Fat: 10 g, Cholesterol: 0 mg, Sodium: 175 mg, Carbohydrate: 12 g, Dietary Fiber: 4 g, Protein: 6 g ++++ Exchanges: 2 Vegetable, 2 Fat ++++ WWP: 3.8