Italian-style vegetable medley
This super-simple recipe uses just three ingredients to create a healthy side dish that’s ready in about 20 minutes. For a tender-crisp medley, be sure to chop the vegetables so they are all about the same size and thickness. They'll cook evenly that way. And you can use whatever dried herbs you like to season these vegetables. Rosemary, sage, and tarragon would also be delicious. When steaming vegetables, the boiling water should not come into contact with the bottom of the steamer basket. If it does, the vegetables stand the chance of boiling rather than steaming, which will change the texture and nutrient quality.
Mixed vegetables canned (corn, lima beans, snap beans, green peas, and carrots)
1 pound(s), cleaned and chopped, such as broccoli, carrots and cauliflower
Grated Parmesan cheese
¼ cup(s), freshly grated preferred
- Fill a saucepan with water so that it covers about one inch of entire pan, and bring water to a boil.
- Place vegetables in a steamer basket; set basket in saucepan, making sure it sits above water. Cover saucepan and steam until vegetables are completely cooked and tender, about 12 minutes.
- Place vegetables in a serving bowl and sprinkle with Parmesan cheese and Italian seasoning; toss vegetable mixture gently to disperse the seasonings. Yields about 3/4 cup per serving.