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Pan-Steamed Veggies
Our chefs dreamed up a way to prepare veggies that had us cleaning our plates and begging for more. A surprise secret ingredient flavors veggies; the easy technique guarantees great results.
- ¼ cup Wegmans Extra-Virgin Olive Oil
- 2 tsp chopped Food You Feel Good About Peeled Garlic
- 1 anchovy fillet (or 1 1/2 tsp Italian Classics Nonpareil Capers or 1 ½ tsp Wegmans Olive Tapenade)
- 1-1 ½ lbs trimmed vegetables (cauliflower, broccoli, broccoletti, romanesco, green beans)
- ½ cup water
- 1 tsp salt
- cracked black pepper
- Braising pan
 | 1. | Heat olive oil, garlic, and anchovy on MEDIUM-LOW/ Cook, stirring, 2-3 min (until anchovy fillet is dissolved). |
 | 2. | Raise heat to HIGH. Add vegetables, water, and salt. Stir to combine and bring to a simmer; cover. Cook, stirring occasionally 8-12 min or until water is evaporated. |
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 | 3. | Season to taste with pepper. Finish with a squeeze of lemon juice, grated cheese or red pepper flakes, if desired. |
Options: For a more pronounced anchovy flavor, use 2 anchovy fillets. | ||
How-to Video
