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Page 360
| Steamed Vegetables |
| Steaming vegetables is really simple. Put some water in the bottom of a saucepan, drop in the steamer, and arrange upon it the cleaned vegetable of your choice. Most vegetables take only minutes to steamyou'll have to check them at first until you get used to the process. |
| If you just use your imaginationa really wonderful thing to do in the kitchenyou will find yourself creating surprising combinations of your own favorite veggies. |
| When combining vegetables of different textures, begin with the hard vegetables first (carrots, yams), then add the softer ones (broccoli, zucchini). |
| Once they're steamed, you can really get creative with herbs and dressings to add delicious flavors. |
| Some examples: |
| Steamed broccoli with fresh lemon juice and pepper |
| Steamed asparagus with oil, balsamic vinegar, and Parmesan cheese |
| Steamed carrots with honey and cinnamon |
| Steamed sweet potatoes with maple syrup |
| Steamed green beans with oil, salt, and pepper |
| Roasted Mixed Vegetables |
| Cut into bite-size pieces enough zucchini, yellow squash, carrots, red or white onions, eggplant, and red and/or green peppers to meet your serving requirements. |
| Toss with olive oil, salt, and pepper plus fresh or dried basil or rosemary. |
| Roast in oven at 375 degrees Fahrenheit for 35 to 40 minutes, removing from the oven once or twice to stir. |
| Winter Blend Roasted Vegetables |
| Use winter root vegetables such as potatoes, yams, rutabagas, turnips, carrots, and daikon and follow above directions. Instead of rosemary, try adding a pinch of garam masala (Indian spice mix). |
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