Garden Platter - KNEP - Kentucky Nutrition Education Program


Garden Platter

Servings:8Serving Size:1 cup

If you have leftovers, they make a great lunch the next day. Serve with a crusty bread.


  • 1¾ cups broccoli florets
  • ¾ cup cauliflower florets
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 12 cherry tomatoes
  • 8 ounces mushrooms
  • ¼ cup (½ stick) butter
  • ¼ teaspoon garlic salt
  • ¼ cup (1 ounce) grated Parmesan cheese


  1. Cut the broccoli and cauliflower into pieces about 2¼ inches long.
  2. Arrange the broccoli around the edge of a 12-inch microwave-safe serving plate with the stems pointing toward the center.
  3. Place the cauliflower between the broccoli.
  4. Place the zucchini and yellow squash in the center of the plate.
  5. Microwave on high for 5-8 minutes or until the vegetables are tender-crisp. Drain if needed. Add the tomatoes and mushrooms to the vegetables.
  6. Place the butter and garlic salt in a 2-cup glass measure.
  7. Microwave on high until melted.
  8. Drizzle over the vegetables and sprinkle with the cheese.
  9. Microwave, uncovered, on high for 1-2 minutes or until the tomatoes and mushrooms are heated through.


You may add ¼ teaspoon dried thyme. Other vegetables may be substituted.

Make it a Meal

  • Bacon, lettuce and tomato on whole wheat bread
  • Garden Platter
  • Sliced watermelon
  • Low-fat milk
Source: Living Well More Than a Cookbook, National Extension Association of Family and Consumer Sciences, 2010.


To stay healthy, do at least 2½ hours of moderate exercise each week. Take a brisk walk, bike, swim and skate. Spread workouts over the week, but do them at least 10 minutes at a time.

Nutrition facts per serving: 88 calories; 7 g total fat; 17 mg cholesterol; 127 mg sodium; 5 g carbohydrate; 2 g fiber; 3 g protein; 20% Daily Value of vitamin A; 6% Daily Value of calcium; 40% Daily Value of vitamin C; 2% Daily Value of iron