Ginger And Lemon Steamed Vegetables

• 4 inches ginger, sliced
• 1 cup snap peas
• 1 small zucchini, sliced
• 1 carrot, thinly sliced
• 1/2 red bell pepper, sliced
• 4 white mushrooms, thinly sliced
• 1 lemon, juice and zest of
• 1/2 teaspoon coarse salt
• 1 teaspoon sesame seeds
• 2 teaspoons flat leaf parsley, chopped
• 1/8 teaspoon crushed red pepper flakes
• 1 tablespoon olive oil

1. Lay the ginger evenly over the bottom of a steamer basket. Top with layers of the snap peas, zucchini, carrot, bell pepper and mushrooms. Sprinkle with the lemon zest.
2. Place the salt, sesame seeds, parsley and red pepper flakes in a resealable plastic bag and lightly smash the seasonings with the back of a knife until coarse; set aside.
3. Fill the steamer base with about 2 inches of cold water and add the lemon juice. Bring to a simmer, place the steamer basket on top and cover. Steam the vegetables until fork-tender; about 4 minutes.
4. Transfer the steamed vegetables to a serving platter, sprinkle with the seasoned salt and drizzle with olive oil.

ginger, peas, zucchini, carrot, red bell pepper, white mushrooms, lemon, coarse salt, sesame seeds, flat leaf parsley, red pepper, olive oil

Taken from www.food.com/recipe/ginger-and-lemon-steamed-vegetables-192785 (may not work)