Steamed Vegetables

Preparation info

  • Makes

    6

    Servings
    • Difficulty

      Easy

Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Ingredients

  • 6 thick carrots, diagonally sliced
  • 6 small new potatoes, scrubbed and halved
  • 6 thick zucchini, diagonally sliced
  • 6 thick yellow squash, diagonally sliced

    Method

    Place a steaming basket over 1 inch of boiling water. Add the carrots and potatoes in a single layer. Cover and cook until tender, about 5 minutes. Add the zucchini and yellow squash. Cover and cook until crisp-tender, but still brightly colored, about 2 minutes.