Italian-Style Steamed Vegetables

Vibrant vegetables with a firm bite. Fresh basil aroma blends with olive oil that makes every piece glisten.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 113
• Protein: 3 g
• Carbs: 5 g
• Fat: 8 g

Ingredients

• 2 piece Carrot ( sliced on a bias )
• 1 piece Zucchini ( sliced into rounds )
• 200 g Broccoli ( into florets )
• 1 piece Fennel ( into wedges )
• 2 tbsp Extra virgin olive oil
• 4 piece Basil ( chopped leaves )
• 1 pinch Fleur de sel
• 1 pinch Black peppercorns ( ground )

Instructions

1. Vegetable preparation

   Slice carrots on a bias, zucchini into thick rounds, and fennel into thin wedges. Break broccoli into even florets for uniform cooking.

2. Steaming

   Place vegetables in the steamer basket once water boils. Cover tightly. A knife tip should sink in with slight resistance: the vegetable is cooked but remains firm.

3. Seasoning and glazing

   Transfer vegetables to a mixing bowl. Pour extra virgin olive oil and toss gently to glaze the vegetables. Add chopped basil at the last moment.

Chef's tips

• Do not overcrowd the steamer basket; heat circulation must be fluid.
• Plunge vegetables into ice water after cooking if not serving immediately to fix the chlorophyll.

Storage

Consume immediately to keep the crunch. Keeps for 24h in the fridge but loses texture.