Steamed Vegetables


5 Mins Prep + 8-10 Mins Cooking

steamed vegetables


1 bunch Asparagus, ends trimmed

2 Small zucchini sliced

100g Green beans, stringed

100g Sugar snap peas, (or snow peas) stringed

100g Broad beans (can use frozen)

1/2 Juice of lemon

N/A Freshly ground black pepper

100g Skim feta

Lemon wedges to serve


  1. Bring a steamer or large saucepan water to boil. Cook one group of vegetables at a time until they are just tender and still bright green (about 1-2 mins). Remove from saucepan, rinse under cold water, drain and then pat dry. Repeat when remaining vegetables.
  2. Heat a large frying pan over medium heat. Spray pan with oil. Then add all vegetables, lemon juice and cracked pepper, stir regularly, until warmed through.
  3. Pile the veggies on a serving plate topped with crumbled feta and lemon wedges.
LunchMitch Hills