Steamed Mixed Vegetables
Brighten up your plate with this simple yet delicious recipe for Steamed Mixed Vegetables, a quick and healthy side dish perfect for any meal! Featuring a vibrant medley of broccoli, carrots, red bell pepper, zucchini, and green beans, this recipe highlights the natural flavors and colors of fresh, wholesome produce. Each vegetable is steamed to tender-crisp perfection, locking in nutrients and creating a visually stunning dish. A drizzle of olive oil, a splash of fresh lemon juice, and a sprinkle of salt and black pepper add just the right amount of seasoning to enhance the flavors without overpowering them. Ready in just 20 minutes, this low-calorie, gluten-free, and vegan-friendly recipe is a perfect complement to grilled proteins or hearty grain bowls. Easy to prepare and packed with vitamins, it’s the ultimate go-to for clean eating and any health-conscious kitchen.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 large Carrot
- 1 medium Red bell pepper
- 1 medium Zucchini
- 1 cup Green beans
- 1 cup Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 tablespoon Lemon juice
Instructions
Wash all vegetables thoroughly under cold running water.
Cut the broccoli into bite-sized florets.
Peel the carrot and slice it diagonally into thin rounds.
Remove the seeds and core from the red bell pepper and cut it into thin strips.
Trim the ends of the zucchini and slice it into half-moons about 1/4 inch thick.
Prepare the green beans by trimming the ends and cutting them into 1-inch pieces.
In a large pot, bring 1 cup of water to a boil over medium-high heat.
Once the water is boiling, place a steamer basket inside the pot, making sure the water does not touch the bottom of the basket.
Add the broccoli, carrot, red bell pepper, zucchini, and green beans into the steamer basket.
Cover the pot with a tight-fitting lid and reduce the heat to medium.
Steam the vegetables for about 8-10 minutes, or until they are tender-crisp. You should be able to pierce them with a fork, but they should still retain a fresh, vibrant color.
While the vegetables are steaming, in a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
Once the vegetables are done, remove the pot from heat and carefully lift the steamer basket out of the pot.
Transfer the steamed vegetables to a serving platter and drizzle them with the olive oil and lemon juice mixture.
Toss gently to coat the vegetables evenly with the dressing.
Serve hot or at room temperature as a nutritious side dish.
Nutrition Facts
Calories |
350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3328 mg | 145% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 27.6 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1175 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
