Stewed Vegetables with Garlic and Oils

Name: Stewed Vegetables with Garlic and Oils
Yield: 8
Ingredients: 3 medium beetroot slices; 3 medium zucchini slices; 6 cups of broccoli florets; 2 tablespoons of salt; 6 tablespoons of olive oil; 3 garlic cloves minced; 1 white peppercorn

1
3 medium beetroot slices
2
3 medium zucchini slices
3
6 cups of broccoli florets
4
2 tablespoons of salt
5
6 tablespoons of olive oil
6
3 garlic cloves minced
7
1 white peppercorn

Ingredients

1
3 medium beetroot slices
2
3 medium zucchini slices
3
6 cups of broccoli florets
4
2 tablespoons of salt
5
6 tablespoons of olive oil
6
3 garlic cloves minced
7
1 white peppercorn

Directions

1
Place the beetroot and zucchini on top of a large steamer basket or a vaporizer with boiling water, leaving space between each slice
2
Cover and cook for approximately 6 minutes or until the zucchini is almost tender
3
Add the broccoli florets and sprinkle with salt
4
Cook covered for an additional 2 minutes or until all ingredients are tender
5
In a large pan, heat the olive oil over medium heat
6
Add the garlic and let it brown
7
Combine the cooked vegetables with the garlic-infused oil
8
Season with white peppercorn and serve hot.