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Prepare the vegetables: Wash and chop the broccoli into bite-sized florets. Peel and slice the carrots into 1/4-inch rounds. Cut the zucchini into 1/2-inch half-moons. Core, seed, and cut the red bell pepper into 1-inch strips. Trim the ends off the green beans.

Set up your steamer: Fill a large pot with about 1 inch of water. Place a steamer basket inside, ensuring the water does not touch the bottom of the basket. Bring the water to a rolling boil over high heat.

Steam the vegetables: Once the water is boiling, carefully add the carrots and broccoli to the steamer basket. Cover the pot and steam for 3 minutes. Then, add the zucchini, red bell pepper, and green beans to the basket. Cover and continue to steam for another 4 to 6 minutes, or until all vegetables are tender-crisp. Remove from heat, transfer vegetables to a serving bowl, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Prepare the tahini dressing: While the vegetables are steaming, combine the tahini, fresh lemon juice, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Whisk vigorously until well combined. Gradually add the cold water, 1 tablespoon at a time, whisking continuously until the dressing reaches a smooth, pourable consistency. You may need slightly more or less water depending on the thickness of your tahini.

Serve: Arrange the warm, steamed vegetables on a platter or individual plates. Drizzle generously with the prepared tahini dressing. Serve immediately.


Prepare the vegetables: Wash and chop the broccoli into bite-sized florets. Peel and slice the carrots into 1/4-inch rounds. Cut the zucchini into 1/2-inch half-moons. Core, seed, and cut the red bell pepper into 1-inch strips. Trim the ends off the green beans.

Set up your steamer: Fill a large pot with about 1 inch of water. Place a steamer basket inside, ensuring the water does not touch the bottom of the basket. Bring the water to a rolling boil over high heat.

Steam the vegetables: Once the water is boiling, carefully add the carrots and broccoli to the steamer basket. Cover the pot and steam for 3 minutes. Then, add the zucchini, red bell pepper, and green beans to the basket. Cover and continue to steam for another 4 to 6 minutes, or until all vegetables are tender-crisp. Remove from heat, transfer vegetables to a serving bowl, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Prepare the tahini dressing: While the vegetables are steaming, combine the tahini, fresh lemon juice, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Whisk vigorously until well combined. Gradually add the cold water, 1 tablespoon at a time, whisking continuously until the dressing reaches a smooth, pourable consistency. You may need slightly more or less water depending on the thickness of your tahini.

Serve: Arrange the warm, steamed vegetables on a platter or individual plates. Drizzle generously with the prepared tahini dressing. Serve immediately.
