Serve up some tasty aromatic steamed vegetables alongside your main dish.



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a few thyme or oregano sprigs
10 asparagus spears, trimmed
10 baby carrots, trimmed
1 large head of broccoli or cauliflower, broken into florets
8 patty pan squash, stems trimmed, halved if large
chopped fresh herbs, such as parsley, chives, basil and chervil
1 tablespoon virgin olive oil or butter

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Place 1 1/2 cups water in base of steamer and bring to boil. Place thyme or oregano sprigs on steamer, arrange vegetables on top and season lightly with salt. Cover and steam for 5-8 minutes.

2. Arrange vegetables in a serving bowl and sprinkle generously with chopped herbs and pepper. Drizzle with olive oil or toss with butter to serve.