Steamed Vegetables with Mojo Sauce

2013-03-12
  • Yield : 4 servings
  • Prep Time : 25m
  • Cook Time : 10m
  • Ready In : 35m
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Nutritional Info

This information is per serving.

  • Calories

    259 calorie
  • Fat

    30 grams
  • Saturated Fat

    4 grams
  • Cholesterol

    0 grams
  • Carbohydrate

    31 grams
  • Fiber

    10 grams
  • Protein

    9 grams

Ingredients

  • 4 cloves garlic, chopped
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup freshly squeezed lime juice (about 4 limes)
  • 1/4 cup chopped fresh cilantro leaves
  • 1 teaspoon kosher salt
  • 1/2 bunch broccoli, cut in large florets
  • 1/2 bunch cauliflower, cut in large florets
  • 2 carrots, cut in thick slices
  • 1 yellow or zucchini squash, cut in thick rounds
  • 1/2 to 1 head fennel, cut into thin wedges
  • 1 bunch asparagus
  • 8 cloves garlic
  • 1 bunch scallions

Method

Step 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.

Step 2

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.

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