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Steamed Summer Vegetables Two Ways

Steamed Summer Vegetables


  • 1/2 tsp. salt
  • 3 med. potatoes, pared, sliced
  • 1/2 lb. fresh green beans, cut in 1 inch pieces
  • Ad
  • 1 lg. onion, sliced
  • 2 zucchini, sliced
  • 2 cups sliced yellow squash
  • *Lemon Herb Butter
  • *Zesty Marinade

*Recipes Follow


Bring 1 1/2 cups water and salt to a boil in large skillet; reduce heat. Place steamer in skillet. Layer potatoes and green beans in steamer. Simmer covered, for 5 minutes. Add remaining vegetables. Simmer for 5 minutes or until tender-crisp. Toss half the vegetables with Lemon Herb Butter, serving hot. Toss remaining vegetables with Zesty Marinade. Chill, covered, overnight.

Lemon Herb Butter


  • 1/3 cup butter
  • 1 Tbsp. lemon juice
  • 1/2 tsp. salt
  • dash pepper


Melt butter in small saucepan. Stir in remaining ingredients. Toss with steamed veggies.

Zesty Marinade


  • 1/3 cup oil
  • 1 Tbsp. wine vinegar
  • 2 Tbsp. lemon juice
  • 1 tsp. chopped fresh parsley
  • 1/2 tsp. salt
  • 1/2 tsp. dried leaf basil, crumbled


Combine all ingredients in jar. Shake, covered, to blend well. Toss with steamed veggies. Chill, covered, overnight.

By Robin from Washington, IA


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