Steamed Vegetables

Name: Steamed Vegetables
Yield: 174 g
Ingredients: fresh carrot 55 g; red bell pepper 31 g; blanched zucchini 62 g; blanched eggplant 26 g

45 kcal

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Ingredients

Main ingredients

fresh carrot 55 g
red bell pepper 31 g
blanched zucchini 62 g
blanched eggplant 26 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 12.05 g 82%

Protein 2.12 g 14%

Fat 0.25 g 4%

Serving size 174g

Cooking steps

1

Wash the vegetables thoroughly and cut them into bite-sized pieces.
2

Pour a little water into the bottom of a steamer or pot.
3

Evenly arrange the vegetables in the steamer.
4

Cover with a lid and steam over high heat for 5 to 10 minutes.
5

Once the vegetables are cooked, transfer to a plate and sprinkle lightly with salt to taste.

Steamed Vegetables

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