Steamed Vegetables with Vinaigrette

Steamed Vegetable Recipe with Vinaigrette

Hello! We're going to prepare a basic dish that can't be missing from your repertoire: steamed vegetables with a classic vinaigrette. It's the perfect solution for when you want to eat something nutritious without spending hours in the kitchen, respecting the real flavor of each ingredient.

Preparation time

Getting organized is key to enjoying stress-free cooking. Here's the time breakdown for you to plan your meal.

• Preparation: 15 minutes
• Cooking: 10 minutes
• Total: 25 minutes
• Servings: 4-6 people
• Difficulty: Easy

Ingredients

For this dish, we prioritize freshness above all. You don't need specific brands, just make sure the vegetables feel firm to the touch and have vibrant colors.

For the vegetables

• 2 large carrots
• 1 medium broccoli
• 2 zucchini (courgettes)
• 1/2 medium cauliflower
• 1 cup green beans

For the vinaigrette

• 2 tablespoons of extra virgin olive oil
• 1 tablespoon of balsamic vinegar
• 1 teaspoon mustard (Dijon or old-fashioned works well)
• Salt to taste
• Ground black pepper to taste

Substitutions: If you can't find fresh green beans, you can use asparagus or peas. If you don't have balsamic vinegar, lemon juice or apple cider vinegar are excellent options to maintain acidity. If you prefer a sweeter flavor instead of acidic, you might be interested in trying some honey and thyme glazed carrots on another occasion.

Utensils we will use

No sophisticated equipment is needed, with the basics from your kitchen it's enough to achieve perfect cooking.

• Large pot with lid
• Steamer basket (or a metal colander that fits in the pot)
• Cutting board
• Well-sharpened chef's knife
• Small bowl for the vinaigrette
• Fork or small whisk
• Large bowl with water and ice (optional, to stop cooking)

Preparation

Follow these steps to get al dente vegetables, full of color and flavor. The important thing here is to watch the times so as not to lose nutrients.

1. Cleaning and cutting

   Wash all vegetables very well under the tap with cold water. Peel the carrots if the skin is very thick. Cut the carrots and zucchini into slices of approximately half a centimeter. Separate the broccoli and cauliflower into small, bite-sized florets. Remove the ends of the green beans.

2. Prepare the steam

   Put about 3 fingers of water in the pot and bring to high heat until it boils. The water should not touch the base of the steamer basket. Place the basket over the pot.

3. Cooking the vegetables

   First, place the carrots and green beans in the basket, cover and cook for 3 minutes (they are harder). Then, add the cauliflower and broccoli, cover again and cook for 3 more minutes. Finally, add the zucchini. Leave everything together for about 4 additional minutes. Pierce with a knife; they should go in smoothly but offer a little resistance.

4. Thermal shock (Optional but recommended)

   If you want bright colors, remove the vegetables and immediately transfer them to the bowl with water and ice for 1 minute. Then drain them well. If you prefer to eat them hot instantly, skip this step.

5. Making the vinaigrette

   In the small bowl, put the mustard, salt, pepper, and vinegar. Mix well. Add the olive oil in a thin stream while vigorously whisking with the fork until the mixture looks creamy and unified (emulsified).

To finish and serve

Place the drained vegetables on a large platter or directly on plates. Just before serving, pour the vinaigrette evenly over them so that everything is infused with the flavor. If you have leftover unseasoned vegetables, remember that they are the perfect base for a beef and vegetable broth comforting meal for the next day.

Serve immediately. Accompany it with grilled protein or simple white rice.

Nutritional Information

These values are estimates per serving, ideal for keeping track without obsessing, knowing that you are consuming a dish healthy and rich in fiber.

• Calories: 150 kcal
• Proteins: 6 g
• Fats: 10 g
• Carbohydrates: 12 g
• Fiber: 5 g

Note: Values may vary slightly depending on the size of the vegetables and the exact amount of oil used.

5 keys to make it perfect

Sometimes the simplest dishes are the ones that require the most attention to detail to go from «boring» to «delicious.».

1. Uniform cuts: Try to make all carrot and zucchini slices the same thickness. If some are very thin and others thick, you will have mushy bites and raw ones on the same plate.
2. Don't pile too much: If you fill the steamer to the top, the steam will not circulate well. It's better to do it in two batches if you're cooking for many people.
3. The salt point: Lightly salt the vegetables right after taking them out of the steam, before the vinaigrette. The pore is open and absorbs the seasoning better.
4. Vinaigrette at the moment: The acid from vinegar or lemon «cooks» and discolors green vegetables if you add it too far in advance. Dress just before serving.
5. Customize the aroma: If you like to experiment, add a little grated garlic to the vinaigrette to give it power, similar to how we would with some garlic green beans with almond.

When is it ideal to enjoy it?

This dish of vegetables by steam with vinaigrette is the perfect wildcard. It is ideal for a light dinner from Monday to Thursday when you are looking to cleanse your body a bit or simply want to sleep without heaviness. It also works wonderfully as a first course in a Sunday family meal, balancing main courses heavier.

In summer, if you thermal shock them and serve them cold, it becomes a refreshing salad perfect to take in a tupperware to the office or for a picnic. Its versatility allows it to accompany anything from fish to a more elaborate dish like a chicken stuffed with Oaxaca cheese, providing the fresh and crunchy counterpoint that a creamy sauce needs.

Comparison table

Sometimes we hesitate between cooking by steam, roasting or boiling. Here I show you how our main recipe compares to other similar options so you can choose the one that best suits your craving today.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I'd love to know how your vegetables. turned out. Did you use any different vegetables you had in the fridge? Did you dare to add a touch of garlic? Leave your comment and share your own tricks so we can all keep learning!

Culinary glossary

So you don't get lost with any term, here are the definitions of the techniques we used today.

• Al dente: A cooking point where the food (pasta or vegetable) is cooked but offers a slight resistance when bitten, without being soft or mushy.
• Emulsify: To mix two liquids that normally don't combine (like water/vinegar and oil) by beating vigorously until a homogeneous and creamy mixture is achieved.
• Steamer: A utensil or container with holes that is placed over boiling water to cook food with steam, without touching the liquid.
• Florets: Small natural sections into which broccoli or cauliflower is divided when cutting their main stems.
• Thermal shock: A technique that consists of submerging hot food in ice water to stop the cooking abruptly and set the color and texture.