Asparagus, broccoli, Brussels sprouts, carrots and cauliflower can all be safely steamed in a microwave, as can green beans, peas and zucchini. Vegetables need to steam for different amounts of time depending on their size and thickness, but none take more than ten minutes when using a microwave.
Nearly any vegetable can be steamed in either the microwave, on the stove or in a steamer. Whether using a stovetop or microwave to steam vegetables, the results are very similar, with no real advantage to either method. Both methods are quick and easy and provide a nutritious meal, as long as the vegetables don't get overcooked and dry out. Microwave steaming tends to take a few minutes less than steaming on a stovetop.
Cooking times vary depending on the vegetable, but microwave steaming is very efficient. Smaller vegetables, such as peas, steam in under two minutes in the microwave, but some larger vegetables, such as zucchini, may take as much as seven or eight minutes.
When steaming in the microwave, it is best to use a microwave-safe dish and microwave-safe plastic wrap. Fill the dish with washed veggies, and leave one corner of the plastic wrap open for the steam to vent. It is not necessary to add extra water.