Steamed Vegetable Medley Recipe
Make Steamed Vegetable Medley Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Seasoning & Finish
Method
Prep
- 1
Wash and cut vegetables
Rinse all vegetables under cold water. Trim broccoli into bite-size florets. Cut cauliflower into similar-size florets. Peel and slice carrots into 1/4-inch rounds. Trim ends from sugar snap peas. Halve baby zucchini lengthwise. Pat vegetables dry with a towel or let drain in a colander.
- 2
Measure seasonings
Measure out olive oil, butter if using, salt, pepper, lemon, parsley and red pepper flakes so they are ready to finish the dish immediately after steaming.
Steaming
- 3
Prepare steamer
Place 1 cup water in a medium saucepan or pot with a tight-fitting lid. Insert a steamer basket (metal or heatproof silicone) so the water level is below the basket bottom. Bring the water to a rolling simmer over medium-high heat.
- 4
Steam vegetables in stages
Add vegetables that require the most cooking first. Place carrots and cauliflower into the steamer basket, cover, and steam for 3 minutes. After 3 minutes, add broccoli and zucchini, recover and steam an additional 3 minutes. Finally add sugar snap peas, recover and steam 1 to 2 more minutes until all vegetables are crisp-tender (total steaming time about 7–8 minutes). Check tenderness with a fork: vegetables should be tender but still have some bite.
- 5
Drain
Carefully lift the steamer basket from the pot and transfer vegetables to a colander or bowl to stop cooking. If you used a pot without removing the food, spread vegetables on a tray to let excess steam escape for 30–60 seconds.
Finish & Serve
- 6
Season and toss
While vegetables are still warm, drizzle with 2 tablespoons extra-virgin olive oil and add 1 tablespoon butter (optional). Add the juice of 1/2 the lemon and 1 teaspoon lemon zest. Sprinkle 3 teaspoons salt (adjust to taste) and 1 teaspoon freshly ground black pepper, plus 1 teaspoon red pepper flakes if using. Toss gently to combine so oil and lemon coat the vegetables evenly.
- 7
Garnish
Transfer vegetables to a serving bowl. Sprinkle 2 tablespoons chopped fresh parsley over the top and give a final gentle toss. Taste and adjust salt, pepper or lemon juice as desired.
- 8
Serve
Serve immediately as a side dish. Leftovers can be chilled and reheated gently or used cold in salads within 2–3 days.