Recipe courtesy of Robert Irvine
20 min
5 min
8 servings


  • 1 pound fresh baby carrots
  • 1 bunch broccoli, cut into florets
  • 2 zucchini, sliced
  • 3 yellow squash sliced
  • Garlic powder, to taste
  • Salt and freshly ground black pepper
  • 1/2 cup butter (1 stick) melted


In a large pot fitted with a steamer basket, bring water to a boil and add vegetables successively starting with carrots, about 3 minutes, then add broccoli, about 3 more minutes, then zucchini and yellow squash, about 3 to 5 more minutes or until all vegetables are fork tender. Transfer vegetables to a large mixing bowl and season with garlic powder and salt and pepper and toss with melted butter.

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