Mixed Seasonal Vegetables Recipe

Wash and cut

Rinse all vegetables thoroughly under cold running water. Cut broccoli and cauliflower into uniform bite-sized florets. Peel and slice carrots if needed so pieces are similar in size to other vegetables. Trim snap peas. Slice zucchini into 1/2-inch half-moons and bell pepper into strips. Uniform size ensures even cooking.

Set up steamer

Add 1 cup water to a medium saucepan fitted with a steamer basket (or use an electric steamer). Bring the water to a gentle simmer over medium heat.

Steam in stages

Place the vegetables in the steamer basket in two layers if necessary. Start by placing carrots, broccoli and cauliflower (the firmest vegetables) in the basket first. Cover and steam for 4 minutes.

Add remaining vegetables

After 4 minutes, quickly add snap peas, zucchini and bell pepper to the basket. Re-cover and continue steaming for an additional 3–4 minutes, until all vegetables are tender-crisp (they should be bright in color and offer slight resistance when pierced with a fork). Total steaming time should be about 7–8 minutes.

Check doneness

Test a piece of each vegetable for doneness. If you prefer softer vegetables, steam 1–2 minutes longer, checking frequently to avoid overcooking.

Remove the steamer basket from the pan and immediately transfer the vegetables to a large bowl or serving dish to stop cooking from residual heat.

Add 1 tablespoon unsalted butter or olive oil to the hot vegetables and toss gently to coat evenly so seasoning adheres.

Season with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Add 1 teaspoon fresh lemon juice if using. Taste and adjust salt and pepper as needed.

Garnish with 1 tablespoon chopped fresh parsley, if desired. Serve immediately while warm.