Ingredients:

  • 2 medium carrots, peeled and sliced into 1/4 inch rounds
  • 1 large head broccoli, cut into small, uniform florets
  • 1 large red bell pepper, deseeded and cut into 1-inch squares
  • 1 cup sugar snap peas, stringed
  • 1 medium zucchini, halved lengthwise and sliced into half-moons
  • 2 cups water
  • 1 lemon, sliced into rounds
  • 3 cloves garlic, smashed
  • 1-inch knob fresh ginger, sliced into coins
  • 1 tbsp fresh squeezed lemon juice
  • 1 tsp extra virgin olive oil
  • 1/2 tsp fine grain sea salt
  • 1 pinch red pepper flakes
  • 2 tbsp fresh parsley, finely minced

Instructions:

  1. Prepare the aromatic steaming liquid by adding 2 cups of water, lemon slices, smashed garlic, and ginger coins to a large pot. Bring to a boil over medium-high heat until you smell the lemon and ginger infusion filling the air.
  2. Place a steamer basket into the pot, ensuring the water does not touch the bottom of the basket. Add the sliced carrots, cover tightly with a lid, and steam for 2 minutes until they begin to slightly soften.
  3. Add the broccoli florets and red pepper squares over the carrots.
  4. Top with the snap peas and zucchini half moons.
  5. Secure the lid tightly and steam for 5-6 minutes until the broccoli is vibrant green and tender.
  6. Pierce a carrot with a fork; it should go through with just a little resistance.
  7. Transfer the veggies to a bowl, drizzle with olive oil, lemon juice, salt, pepper flakes, and parsley until everything is glossy and fragrant.