Lemon-Infused Steamed Vegetables Recipe

About this recipe

A light and refreshing diabetic-friendly dinner featuring steamed carrots, zucchini, and yellow squash, enhanced with a zesty lemon-butter sauce.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• 4 Per Pack Albert Bartlett Butter Gold Bakers
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 50G Pepper Black Ground BWFO
• 500 g Planet Organic Courgettes 500G
• - Mill & Mortar Finishing Salt Flakes Gift Set
• 5 l White Wine Vinegar - 5Lt - Marco Alimentari

Instructions

1. 1. Arrange 4 medium potatoes and 2 large carrots, both peeled and sliced, in a vegetable steamer over boiling water.
2. 2. Cover and steam for 8 minutes until they begin to soften.
3. 3. Add 1 medium zucchini and 1 medium courgette, both sliced into rounds, to the steamer.
4. 4. Cover and steam for an additional 2 minutes, or until all vegetables are crisp-tender.
5. 5. In a small saucepan, heat 1/3 cup olive oil over low heat. Stir in 1 tablespoon white wine vinegar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
6. 6. Transfer the steamed vegetables to a serving bowl. Pour the vinegar-oil mixture over the vegetables and toss gently to coat.
7. 7. Serve immediately as a wholesome and flavorful dinner option.