Eosinophilic Esophagitis Friendly Microwave Steamed Vegetables
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Learn more →Ingredients
4 servings
- 2 cups broccoli florets
- 1 cup carrots, sliced ¼-inch thick on the diagonal
- 1 cup snap peas, strings removed
- 2 tbsp water
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh lemon juice (optional)
Instructions
- 1
Place the broccoli florets and sliced carrots in a microwave-safe dish. Scatter the snap peas on top. Drizzle the water over the vegetables.
- 2
Cover the dish tightly with a microwave-safe lid or a microwave-safe plate. Microwave on high for 3 minutes, then check: the carrots should be just barely tender when pierced with a fork and the broccoli should be bright green. If the carrots still feel firm, cover and microwave in 30-second bursts until just tender, up to 2 minutes more.
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