For written instructions, see the original post: Spring Steamer
Begin with one zucchini, one yellow squash, and one carrot. Wash all the veggies and peel the carrot.
Slice the vegetables into rounds, like I did with this carrot, or…
…cut them into shapes. Begin by cutting the vegetable into smaller (more manageable) sections, then cut small slits around the edges using a paring or chef’s knife, then slice. This is optional, of course, but it does make this dish a little more festive and fun.
Place the vegetable slices into a steamer basket or pot insert and steam over boiling water until just tender. Cooking time will depend on the thickness of your pieces; for these slices, it took about 5 minutes.
Place cooked veggies in a serving bowl and drizzle with 2 teaspoons extra-virgin olive oil, sprinkle with 1 tablespoon chopped fresh dill, squeeze 1/2 a lemon overtop, and season with sea salt and freshly ground black pepper.
Stir well and serve!
