This recipe takes eating the rainbow to a whole new level. Adding colorful root vegetables and squashes up the nutrition level and adds to the delicious flavor of this healthy vegetable side. As a base, it lends itself to all types of other flavors including garlic, soy or fish sauce, and an array of herbs. This simple version pairs great with the lemon sole pinwheel recipe.
Thoroughly wash, clean and dice the vegetables. Note, when cutting the vegetables, make sure you keep the sizes consistent so they cook evenly. Next, using a slotted spoon or steamer basket, boil or steam the vegetables in individual batches for 3-5 minutes until cooked but still a little firm. Keep an eye on the water level so you don’t run low before you are finished.
Once all the vegetables are all steamed and set aside, heat a medium sized sauce pan then add the olive oil, and Herbes de Provence spice and let cook for one minute. Add the stock and bring to a boil. Continue cooking uncovered, until the stock is reduced by half, then add in all the vegetables. Cook with the lid on and the flame on low for 5-7 minutes until all the vegetables are tender and the color is still bright. Season with sea salt and pepper and serve immediately.
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Healthy On You Recipes and cooking tips by Samantha Binkley. Many of these recipes use Samantha's 100% Organic Spice Blends that take the guess work out of cooking.