Colorful Steamed Vegetable Medley
Colorful Steamed Vegetable Medley
Ingredients
For the Steamed Vegetables
- 2 cups broccoli florets, cut into bite-sized pieces
- 2 carrots, peeled and sliced into 1/4-inch rounds
- 1 red bell pepper, cored, seeded, and cut into 1-inch strips
- 1 yellow bell pepper, cored, seeded, and cut into 1-inch strips
- 1 cup green beans, trimmed
- 1 zucchini, sliced into 1/2-inch rounds
- 1 cup water
- 1 tablespoon unsalted butter, melted, or olive oil, as needed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Wash all vegetables thoroughly. Prepare the broccoli, carrots, bell peppers, green beans, and zucchini as directed in the ingredients list.
⏱️ 10 min
- 2
Pour 1 cup of water into a large pot and place a steamer basket inside. Ensure the water level is below the bottom of the steamer basket. Bring the water to a rolling boil over high heat.
⏱️ 2 min
- 3
Carefully place the harder vegetables (carrots and broccoli) into the steamer basket. Cover the pot tightly and steam for 3 to 4 minutes.
⏱️ 4 min
- 4
Add the remaining softer vegetables (red bell pepper, yellow bell pepper, green beans, and zucchini) to the steamer basket with the harder vegetables. Cover again and continue to steam for another 3 to 5 minutes, or until all vegetables are tender-crisp.
⏱️ 5 min
- 5
Carefully remove the steamer basket from the pot. Transfer the steamed vegetables to a serving bowl. Drizzle with melted butter or olive oil, then season with salt and freshly ground black pepper to taste. Toss gently to combine.
⏱️ 2 min
- 6
Garnish with fresh chopped parsley and serve immediately as a healthy and colorful side dish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Colorful Steamed Vegetable Medley
Ingredients
For the Steamed Vegetables
- 2 cups broccoli florets, cut into bite-sized pieces
- 2 carrots, peeled and sliced into 1/4-inch rounds
- 1 red bell pepper, cored, seeded, and cut into 1-inch strips
- 1 yellow bell pepper, cored, seeded, and cut into 1-inch strips
- 1 cup green beans, trimmed
- 1 zucchini, sliced into 1/2-inch rounds
- 1 cup water
- 1 tablespoon unsalted butter, melted, or olive oil, as needed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Wash all vegetables thoroughly. Prepare the broccoli, carrots, bell peppers, green beans, and zucchini as directed in the ingredients list.
⏱️ 10 min - 2
Pour 1 cup of water into a large pot and place a steamer basket inside. Ensure the water level is below the bottom of the steamer basket. Bring the water to a rolling boil over high heat.
⏱️ 2 min - 3
Carefully place the harder vegetables (carrots and broccoli) into the steamer basket. Cover the pot tightly and steam for 3 to 4 minutes.
⏱️ 4 min - 4
Add the remaining softer vegetables (red bell pepper, yellow bell pepper, green beans, and zucchini) to the steamer basket with the harder vegetables. Cover again and continue to steam for another 3 to 5 minutes, or until all vegetables are tender-crisp.
⏱️ 5 min - 5
Carefully remove the steamer basket from the pot. Transfer the steamed vegetables to a serving bowl. Drizzle with melted butter or olive oil, then season with salt and freshly ground black pepper to taste. Toss gently to combine.
⏱️ 2 min - 6
Garnish with fresh chopped parsley and serve immediately as a healthy and colorful side dish.
⏱️ 1 min