Mixed steamed vegetables

As everyone knows, vegetables are boon for your health: they contain a lot of water, are excellent for your digestive system in general, and also have an excellent supply of minerals and vitamins. These elements we would suggest are typical of all vegetables, of whatever shape or colour, provided they are in season. There is nothing more enjoyable, indeed, than eating a dish of mixed vegetables in season, maybe cooked very simply and served with just a drizzle of extra virgin olive oil. As for how to cook them, the usual advice for obtaining a ‘light’ outcome is to boil them in water, but today we suggest another method of cooking which is even better: steaming. It’s healthier than boiling because when steaming the vitamins and minerals don’t leach out into the water, but remain in the vegetables enhancing their flavour and improving their health giving properties. So try this spectacular side dish of seasonal vegetables – just make sure you choose the ones that are ripe for eating at the time of year you’re cooking!

In a saucepan equipped for steaming vegetables, bring 2 litres of water to the boil, insert the steaming basket on which is arranged the cauliflower in the centre and the remaining coarsely chopped vegetables at the sides. Sprinkle with salt and pepper. Cover the steamer with a the lid and cook for 20 minutes.