Ingredients Jump to Instructions ↓

  1. 4 cloves garlic , chopped

  2. 1/4 cup extra-virgin olive oil

  3. 1/2 cup freshly squeezed lime juice (about 4 limes)

  4. 1/4 cup chopped fresh cilantro leaves

  5. 1 teaspoon kosher salt

  6. 1/2 bunch broccoli , cut in large florets

  7. 1/2 bunch cauliflower , cut in large florets

  8. 2 carrots, cut in thick slices

  9. 1 yellow or zucchini squash , cut in thick rounds

  10. 1/2 to 1 head fennel , cut into thin wedges

  11. 1 bunch asparagus

  12. 8 cloves garlic

  13. 1 bunch scallions

Instructions Jump to Ingredients ↑

  1. For the sauce : Put the garlic and olive oil in a small microwave-safe bowl and microwave on HIGH until the garlic is golden, 1 to 2 minutes. Stir in the lime juice, cilantro , and salt and set aside until ready to serve. For the vegetables: Pour 1-inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes, or just until the vegetables are crisp tender. Serve warm or at room temperature with the sauce. Copyright 2004 Television Food Network, G.P. All rights reserved.


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