Name: Steamed Vegetable Medley
Prep time: 10 min
Cook time: 8 min
Total time: PT-490057H28M7S
Cuisine: Simple / Healthy
Ingredients: 1 cup broccoli florets; 1 cup cauliflower florets; 1 cup carrots, sliced; 1 cup green beans or snap peas; 1 cup zucchini, sliced; Salt and freshly ground black pepper, to taste; Optional for serving: 1‑2 tablespoons olive oil or unsalted butter, drizzle of lemon juice or chopped fresh herbs

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Steamed Vegetable Medley is one of my favorite go-to side dishes when I want something light, colorful, and nourishing. It’s a simple mix of seasonal vegetables, gently steamed to preserve their flavor, color, and nutrients. Whether I’m pairing it with grilled meats, rice dishes, or enjoying it on its own, this medley always brings balance and freshness to the plate.

Why You’ll Love This Recipe

I love this recipe because it’s quick, customizable, and naturally gluten-free and dairy-free. It’s a great way to use up whatever vegetables I have in the fridge, and the steaming process keeps everything tender but not mushy. With just a touch of seasoning or a drizzle of olive oil, these veggies become a vibrant and satisfying part of any meal. Steamed Vegetable Medley

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Broccoli florets
Cauliflower florets
Carrots (sliced)
Green beans or snap peas
Zucchini (sliced)
Salt and black pepper
Olive oil or butter (optional for serving)
Lemon juice or fresh herbs (optional for garnish)

Directions

I wash and chop all the vegetables into bite-sized, even pieces for uniform cooking.
I set up a steamer basket over a pot with a couple of inches of boiling water.
I place the vegetables in the basket, starting with the ones that take longer to cook (like carrots and cauliflower), then adding quicker-cooking ones (like zucchini or green beans) after a few minutes.
I cover the pot with a lid and steam until the vegetables are tender-crisp, about 5–8 minutes in total.
I remove the vegetables from the steamer and season with salt, pepper, and a drizzle of olive oil or squeeze of lemon.
I toss gently and serve warm.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 8 minutes
Total time: Around 18 minutes

Variations

Sometimes I add asparagus, mushrooms, or bell peppers depending on the season. For more flavor, I toss the finished medley with garlic butter, grated Parmesan, or a dash of balsamic glaze. I’ve also sprinkled in toasted seeds or chopped nuts for crunch.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them gently in a steamer, microwave, or skillet with a splash of water. I avoid overcooking when reheating to keep the veggies from going too soft. Steamed Vegetable Medley

FAQs

Can I use frozen vegetables?

Yes. I steam them straight from frozen—just adjust the time slightly. They still come out vibrant and tender with minimal effort.

How do I keep the vegetables from getting mushy?

I watch the time closely and test them with a fork. I pull them off the heat as soon as they’re just tender to preserve texture and color.

Is steaming healthier than boiling?

Yes. Steaming helps retain more nutrients and flavor because the vegetables aren’t submerged in water.

Can I prepare this ahead of time?

I often chop everything ahead and store the veggies in the fridge, then steam them fresh just before serving for the best results.

What’s the best way to season steamed vegetables?

I like olive oil, salt, and pepper for simplicity, but I also use lemon juice, garlic, fresh herbs, or a sprinkle of chili flakes when I want to switch it up.

Conclusion

Steamed Vegetable Medley is one of my favorite ways to bring healthy, vibrant ingredients to the table without fuss. It’s quick, endlessly adaptable, and pairs beautifully with almost any meal. Whether I’m serving it as a side or adding it to bowls and grains, this medley always delivers clean, fresh flavor and just the right amount of comfort.