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Steamed Garlic Vegetables

chef.expert's picture
Ingredients
  Broccoli head 1
  Baby carrots 24 Small, scraped
  Button mushroom caps 24 , cleaned
  Zucchini 2 , unpeeled, cut into 2-inch x 1/2- inch sticks
  Garlic pepper oil 2 Cup (32 tbs)
  Red wine vinegar 5 Tablespoon
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Chopped fresh thyme/Chopped fresh oregano 1⁄4 Cup (4 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
Directions

GETTING READY
1) Cut the broccoli florests from the stalks.
2) Discard the tough ends.
3) Peel and slice the stalks into 1/4-inch coins.

MAKING
4) On a rack over boiling water, cook each vegetable separately steaming them until they are crisp-cooked.
5) In a large bow, place the steamed vegetables.
6) While they are still warm, toss them with some of the garlic pepper oil, then the vinegar, parsley, and thyme.
7) Adjust the seasoning, adding salt and pepper as desired.
8) Add more oil, if liked

SERVING
9) Vegetables can be steamed ahead and then tossed over high heat in a large frying pan with some of the oil until heated through.
10) Can be served wither hot or cold.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Steamed
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
50 Minutes
Ready In: 
65 Minutes

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