Note: this piece first appeared as the April 2006 ClarkWellness.net Recipe of the Month.
Serves 2
Lightly steamed fresh vegetables are topped with simple dill, lemon, and extra-virgin olive oil for a delicious and nutritious flavor combination in this recipe. A quick and easy side dish or light, cleansing entrée, this dish is a snap to prepare — and it’s colorful and pretty, too!
1 zucchini
1 yellow squash
1 large carrot
1 tablespoon fresh chopped dill
2 teaspoons extra-virgin olive oil
juice of 1/2 a lemon
sea salt and freshly ground black pepper to taste
Cut zucchini, squash, and carrot into rounds, or use a vegetable cutter to cut the vegetables into flower or other shapes. Lightly steam over boiling water until al dente (do not overcook). Top with dill, oil, and lemon juice. Season with sea salt and freshly ground black pepper, and serve immediately.
See step-by-step photos of this dish!
Spring Steamer
