Ginger-Basil Steamed Vegetables

Ginger-Basil Steamed Vegetables

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From: Diabetic Living Magazine

The flavors of ginger and basil compliment each other perfectly in this veggie side dish.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 4 cups cauliflower florets
  • 1 (1 inch) piece peeled ginger root, halved
  • 1 medium red sweet pepper, seeded and cut into strips
  • 2 cups snow pea pods, trimmed
  • 4 green onions, cut into 2-inch pieces
  • 2 tablespoons snipped fresh basil
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon crushed red pepper


  • Prep

  • Ready In

  1. Place a steamer basket in a very large skillet or Dutch oven. Add water to just below the bottom of the basket. Bring water to boiling. Add cauliflower and ginger to steamer basket. Cover and reduce heat. Steam for 5 minutes or until crisp-tender. Add red sweet pepper, pea pods and green onion to steam; stir gently to combine. Cover and steam 5 to 7 minutes more or until vegetables are crisp-tender. Remove and discard ginger.
  2. Transfer mixture to a serving bowl. Stir in basil, olive oil, lime juice, salt, black pepper and crushed red pepper. Toss to combine.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 54 calories; 3 g fat(0 g sat); 2 g fiber; 7 g carbohydrates; 2 g protein; 60 mcg folate; 0 mg cholesterol; 3 g sugars; 956 IU vitamin A; 72 mg vitamin C; 31 mg calcium; 1 mg iron; 119 mg sodium; 304 mg potassium
  • Nutrition Bonus: Vitamin C (120% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, ½ fat

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