Steamed Mixed Vegetables Recipe

Wash and cut

Rinse all vegetables under cold running water. Trim and separate broccoli into bite-sized florets. Cut cauliflower into similar-sized florets. Peel (if desired) and slice carrots on a diagonal into 1/4-inch slices. Trim snap peas and remove any strings. Slice zucchini into 1/4-inch half-moons. Aim for uniform size so vegetables steam evenly.

Set up steamer

Place 1 cup water or vegetable broth in a medium saucepan or pot. Insert a steamer basket or use a metal colander that sits above the liquid. Bring the liquid to a gentle boil over medium-high heat.

Arrange and steam vegetables

Add vegetables to the steamer basket in stages for even cooking: first broccoli and cauliflower (they take longest), then carrots, then snap peas and zucchini. Cover with a tight-fitting lid and steam. Steam times (from when you cover): broccoli & cauliflower 5–6 minutes; carrots 4–5 minutes; snap peas & zucchini 2–3 minutes. Check tenderness with a fork — vegetables should be tender-crisp and bright in color.

If you prefer all vegetables served together, steam the broccoli and cauliflower for 3 minutes, then add carrots and steam 2 more minutes, then add snap peas and zucchini and steam 2 additional minutes so total steaming time is about 7 minutes but each vegetable reaches tender-crisp doneness.

Season

Carefully transfer steamed vegetables to a large bowl or back to the pot. Immediately add 1 tablespoon butter or olive oil and toss to coat so it melts and distributes. Add 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1 tablespoon fresh lemon juice. Toss gently to combine.

Garnish and optional spice

Sprinkle 1 tablespoon chopped fresh parsley over the vegetables and, if desired, a pinch (about 1/4 teaspoon) red pepper flakes for heat. Taste and adjust seasoning — add more salt, pepper, or lemon juice as needed.

Serve warm as a side dish or let cool slightly for use in salads. Leftovers keep in an airtight container in the refrigerator for up to 3 days.