Ingredients

• 2 cups broccoli florets

• 2 cups cauliflower florets

• 1 cup carrots, sliced 1/4 inch thick

• 1 cup zucchini, sliced 1/2 inch thick

• 1 cup yellow squash, sliced 1/2 inch thick

• 1 teaspoon Kosher salt

• Ice bath (large bowl of ice water)

• 1–2 Tablespoons olive oil or butter (optional finish)

Instructions

Cut the Vegetables

Cut vegetables evenly to ensure uniform cooking.

Preheat the Oven

Preheat oven to 212°F Steam.

Arrange

Place vegetables on a perforated pan in a single layer.

Steam

Steam for 4–5 minutes, until just tender and vibrant in color.

Ice Bath

Immediately transfer vegetables to an ice bath to stop cooking and preserve texture.

Drain and Season

Drain well and toss with olive oil or butter, salt, and fresh lemon juice before serving.

Optional: Sear in a hot pan to finish.