Source: dLife

Gently steamed vegetables served warm with a lemon-yogurt dressing.

Servings

1 medium carrots , sliced
0.5 lb fresh cauliflower florets , 4 florets, broken into small pieces
0.5 lb fresh broccoli florets , 4 florets, broken into small pieces
4 oz fresh green beans , 20 beans, trimmed and halved
2 tbsp chopped parsley

Lemon Yogurt Dressing
2 tbsp lowfat plain yogurt
2 tbsp fresh lemon juice
2 tsp light honey
1 tsp crushed garlic
1 pinch black pepper , freshly ground

1 Bring a saucepan of water to boil and blanch the carrot and cauliflower for 2 minutes. Add the broccoli and beans and cook for an additional minute, or until crisp-tender.
2 Meanwhile, to make the lemon yogurt dressing, combing all the ingredients in a screw top jar and shake well to combine.
3 When cooked, drain the vegetable in a bowl and pour over the dressing, tossing to coat. Sprinkle with the parsley and serve immediately.