Steamed Vegetables in Malt Vinegar Dressing

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20 minutes 4 Servings Print RecipeEmail Recipe


2 carrots (pared, cut into 1/4 inch diagonal pieces)
1⁄2poundfresh green beans (rinsed and trimmed)
2smallzucchini (rinsed, trimmed and cut into 1/4 inch diagonal pieces)
2tablespoonlight olive oil
2tablespoonvegetable oil
2tablespoonmalt vinegar
1tablespoonwhite wine vinegar
1⁄2teaspoonfresh oregano (finely chopped – or pinch dried, crumbled)
1⁄2teaspoonfresh thyme (finely chopped – or pinch dried, crumbled)
1⁄2teaspoonrosemary (finely chopped – or pinch dried, crumbled)
1⁄4teaspoonground black pepper
1smallhead leafy lettuce (such as boston, bibb, or garden lettuce – trimmed, rinsed, dried)
2tablespoonred onion (finely chopped)


Pour water into large heavy saucepan to depth of 1 inch; heat over high heat to boiling. Place steaming rack over water; place carrots on rack. Steam carrots, covered, 5 minutes. Lift cover; carefully add beans to carrots; steam carrots and beans, covered, 2 minutes. Lift cover; carefully add zucchini to other vegetables. Steam vegetables, covered, until just slightly firm when pierced with fork, about 2 minutes. Remove immediately to large bowl.

Combine olive and vegetable oils, malt and white wine vinegars, herbs, salt, and pepper in small bowl; whisk until blended. Pour over vegetables in large bowl; toss to coat evenly with dressing. Let stand, uncovered, at room temperature until serving time, tossing occasionally.

At serving time, arrange lettuce leaves on individual salad plates. With slotted spoon, lift marinated vegetables from bowl; arrange over lettuce, dividing evenly. Spoon some of dressing left in bowl over lettuce. Garnish vegetables with small amount of chopped red onion, if desired.

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