Steamed Fall Vegetables
by Jes Mostek
serves: 4
  1   yellow squash
  1   zucchini
  1 large   carrot, peeled and finely sliced
  1 c.   broccoli, chopped
  1 c.   cauliflower, chopped
  1 1/2 c.   water
  2 T.   unsalted butter (optional)
  1/2 tsp.   salt (optional)
  Fill a sauce pan with 1-2 c. water and bring to a boil. Place vegetables in a steaming basket or a metal colander. Place steamer over the boiling water in the sauce pan and cover. Steam for 5-10 minutes, or until vegetables are tender but not mushy. Remove from steamer and top with butter and salt, if desired.