Foil-Packet-Steamed Ginger Sesame Vegetables

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5 cups broccoli florets (12 ounces)

1 cup shelled frozen edamame, thawed (6 ounces)

2 carrots, peeled and sliced 1/4-inch thick on an angle (1/2 cup)

2 tablespoons Lemon Ginger Oil, plus extra for serving, recipe follows

Kosher salt and freshly ground black pepper

1 teaspoon toasted sesame seeds

1 scallion, thinly sliced

Lemon Ginger Oil:

1/3 cup olive oil

2 tablespoons toasted sesame oil

Three 2-inch-long strips lemon zest, removed with a vegetable peeler

2 cloves garlic, peeled and smashed

Lemon Ginger Oil:

One 2-inch piece fresh ginger, peeled, cut into chunks and smashed with the back of a knife or meat mallet

Pinch crushed red pepper flakes, optional