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Ingredients
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Vegetable Sides
Dressing
Method
Preparation of Vegetable Sides
- 1
Prepare Baby Carrots
Rinse the baby carrots under cold water and pat dry. They can be served raw or lightly steamed for about 5 minutes until tender-crisp.
- 2
Steam Broccoli
Cut broccoli into florets. Steam in a pot with a steamer basket for about 5-7 minutes until bright green and tender.
- 3
Roast Bell Peppers
Slice bell peppers into strips. Toss with olive oil, salt, and pepper, then roast in the oven at 400°F (200°C) for about 20 minutes until softened.
- 4
Sauté Spinach
Heat a tablespoon of olive oil in a skillet over medium heat. Add fresh spinach and sauté for about 3-4 minutes until wilted.
- 5
Prepare Cherry Tomatoes
Rinse cherry tomatoes under cold water and pat dry. They can be served whole or halved for easier eating.
- 6
Slice Cucumbers
Rinse cucumbers under cold water, then slice them into rounds or sticks for dipping.
Dressing Preparation
- 7
Mix Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, garlic powder, salt, and black pepper until well combined. Adjust seasoning to taste.
Serving
- 8
Assemble the Veggie Plate
On a large platter, arrange the prepared vegetable sides. Drizzle the dressing over the veggies or serve it on the side for dipping.