Steamed vegetables with chili-lime butter is a good recipe for lightly cooked vegetables. It earns a five-star rating from users at Betty Crocker's website.
In a 1-quart saucepan over low heat, melt 2 tablespoons butter or margarine. Drop in one small clove of finely chopped garlic. Stir the mixture for about 20 seconds. Add 1 teaspoon of grated lime peel, 1 teaspoon of finely chopped serrano or jalapeno chili, 1/2 teaspoon of salt and 1 tablespoon of fresh lime juice. Combine the ingredients thoroughly, and then set them aside.
Prepare 3 cups of cut-up fresh vegetables, such as broccoli, cauliflower and carrots. Put a steamer basket in a 4-quart saucepan, and add 1 cup of water. Bring the water to a boil. Put the vegetables into the basket, and cook for 4 to 5 minutes.
When done, the veggies should be crisp and tender. Put the cooked vegetables into a large bowl, and toss thoroughly with the garlic butter mixture.
Total preparation time for the recipe is 20 minutes. It makes six servings. Each has 60 calories, 240 milligrams of sodium, 4 grams of fat, 3 grams of carbohydrates and 1 gram of protein. When made with butter, each serving has 10 milligrams of cholesterol.