Easy Paleo Quick-Steamed Vegetables


  • 2 heads broccoli, chopped into florets
  • 1 head cauliflower, chopped into florets
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1/4 cup olive oil
  • 2 cloves garlic, pressed
  • 2 teaspoons thyme
  • 1 teaspoon sage
  • 1/4 teaspoon sea salt
  • Coarse black pepper as desired


  1. Quick-steam vegetables (see notes for times) and set aside to cool.
  2. Combine olive oil, garlic, thyme, sage, and sea salt and pour over cooled vegetables.
  3. Garnish with coarse black pepper and serve immediately.


Since heads of broccoli and cauliflower can vary in size, I just aim for equal parts of each, whether it’s one or two or more heads of either. I also add my spices gradually since veggie flavors can vary by freshness. Quick-steam times are as follows: zucchini and yellow squash – a few minutes, broccoli – about 7-10 minutes, and cauliflower – about 13 minutes, give or take a few.