Steaming vegetables is one of the healthiest ways to have them. They not only retain their vibrant color, but an abundance of nutrients as well. If fresh vegetables aren’t an option, frozen is a suitable alternative. Here’s a bonus tip for you. When you steam vegetables don’t throw out the water. Save it to water your indoor or outdoor plants. They need the nutrients as much as we do.

Ingredients
Vinaigrette
1 cup extra-virgin olive oil
¼ cup balsamic vinegar
2 TBS fresh lime juice
1 red onion, sliced paper thin
2 tablespoons chopped herbs such as parsley, basil, oregano, thyme, rosemary or chives
1 sea salt
½ tsp freshly ground white pepper
½ lb asparagus, washed, trimmed and cut
1 medium sized zucchini, sliced diagonally
4 large carrots, peeled and sliced thinly lengthwise
1 large red pepper, seeded and cut into strips
½ lb green beans trimmed

Directions
For the vinaigrette: Make sure all of the ingredients are at room temperature. Mix all of the ingredients and let the vinaigrette sit at room temperature until ready to serve.

Vegetables can be steamed in a large steamer or microwave oven. Using the steamer may take a bit longer because of the density of the different vegetables. The same rule applies when steaming in the microwave but the time will be shorter. Microwave the veggies in two batches, both for half the time you think the vegetables will need to cook. For both methods take care to make sure the vegetables are not overcooked.


To Microwave: Place all of the vegetables except the sliced red onion in a large bowl no additional water needed. With the moisture content of the veggies, adding water may make them start to boil rather them steam. You’d also risk losing important nutrients that way.

Cover with plastic wrap, making sure the bowl is completely sealed to keep the steam inside. Microwave vegetables on high for six minutes. Check for doneness and microwave for another six minutes. If veggies are not steamed to the crisp-bite stage, continuing microwaving in 30 second intervals until done. When done, arrange the vegetables on a large platter with the sliced red onion. Whisk the vinaigrette and pour it over the vegetables. This dish is best served warm.

Steamed Vegetable Options
Green Beans
Yellow Squash
Vidalia Onions
Snap Peas
Baby Corn
Parsnips
Fingerling Potatoes
Broccoli
Cauliflower
Yams
Fennel
Leeks
Wax Beans