- 1 pound fresh baby carrots
- 1 bunch broccoli, cut into florets
- 2 zucchini, sliced
- 3 yellow squash sliced
- Garlic powder, to taste
- Salt and freshly ground black pepper
- 1/2 cup butter (1 stick) melted
In a large pot fitted with a steamer basket, bring water to a boil and add vegetables successively starting with carrots, about 3 minutes, then add broccoli, about 3 more minutes, then zucchini and yellow squash, about 3 to 5 more minutes or until all vegetables are fork tender. Transfer vegetables to a large mixing bowl and season with garlic powder and salt and pepper and toss with melted butter.