Steamed Vegetables

Spanish PDF: 
Serving Size: 
1/2 cup
  • 2 cups uncooked vegetables, fresh or frozen
  • 1/3 cup water
  • 1 Tablespoon vegetable oil
  • 1/4 - 1/2 teaspoon dried herbs (i.e., parsley, basil, thyme, tarragon, oregano, Italian seasoning, garlic)



  1. Wash and cut vegetables into bite-sized pieces.
  2. Put veggies, water, oil, and herbs into saucepan or deep frying pan.
  3. Bring water to a boil.
  4. Reduce heat to medium and cover the pan with a lid. Cook vegetables until tender, about 5-10 minutes.
  5. Remove the lid and cook 1-2 minutes longer until liquid evaporates.
  6. Serve while hot.
  7. Refrigerate leftovers.
  • Experiment with new and different vegetables and herbs.
  • Increase or decrease the amount of vegetables based on how many people are eating, about 1/2 cup of vegetables per person is good.


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