Gourmet Steamed Vegetables
Wash all the vegetables and drain. Cut the zucchini diagonally into thin slices, no less than ¼ inch thick. Cut the green pepper in half, remove the seeds, and cut into cubes. Peel the carrots and cut diagonally into ¼-inch slices.
Fill a medium-sized saucepan with 1 inch of chicken broth. Place a metal steamer inside the pan. Make sure the bottom of the steamer is not touching the broth. Add the dried parsley to the broth and heat to boiling.
When the broth is boiling, add the carrots to the steamer. Cover and cook for about 2 minutes, then add the green pepper. Cook for another 2 to 3 minutes, and add the zucchini. Continue steaming until the vegetables are tender. Drain and serve.
When choosing a steamer, look for one that is easy to clean, with a timer that shuts off automatically when the food is cooked. If your budget permits, consider a larger model that can cook rice and steam food at the same time. The convenience of having your entire meal cooked all at once is well worth the slightly higher price tag.
Steaming vegetables in chicken broth instead of water gives them extra flavor.