Note:
This recipe calls for a double boiler pot
Ingredients:
2 cups fresh squash coin sliced 1/8” thickness
2 cups fresh / frozen broccoli florets
2 cups fresh / frozen cauliflower
2 cups fresh carrots coin sliced 1/8” thickness
¼ tsp salt
¼ tsp ginger
¼ tsp black pepper
1 tbsp. Extra Virgin Olive Oil
Directions:
In a large pot add water and bring to a boil. Place your double boiler on top of the boiling water pot. If using frozen vegetables add them to the pot along with the carrots. Let steam with lid on for about 5-8 minutes. Then add squash and steam for about 3-4 minutes more. Remove from heat and place the steamed vegetables in a large mixing bowl. Add Extra Virgin Olive Oil and toss gently to coat. Then add seasonings and toss gently to coat. Serve.
Options:
¼ tsp garlic powder can be added if desired to cooked steamed vegetables.