Easy Sous Vide Mixed Vegetables Recipe
Sous Vide Mixed Vegetables are my favorite side dish. It’s the easiest way to make perfect veggies. Here is a how-to guide for making healthy and delicious sous vide vegetables with a variety of veggies including broccoli, zucchini, bell pepper, and onions.
Servings: 4
Ingredients
- 1/2 head broccoli florets (cut into bite-sized pieces)
- 1 zucchini sliced and halved
- 1 red bell pepper chopped
- 1 medium onion chopped
- 1 tablespoon olive oil
- salt and freshly ground black pepper to taste
Instructions
- Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 183ºF/84ºC.
- Clean the vegetables and cut them into bite-sized pieces.
- Add each vegetable into separate bags, seal the bags with a vacuum sealer. If you don’t have one, seal the bag using the “water displacement” technique: seal all but one corner of the bag and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag.
- If you use zip-top bags, you can use a heavy kitchen item to keep the vegetables completely submerged in the water. (Make sure the seams are above the water).
- Set the timer to 12 minutes. When the timer goes off, remove the bags with broccoli and zucchini and set aside.
- Set the timer for 3 more minutes.
- When the timer goes off again, remove the bags with bell peppers and onions.
- Add all cooked vegetables in a large mixing bowl. Drizzle with olive oil, and sprinkle with salt and pepper, or your favorite seasonings. Serve warmly and enjoy!
Nutrition
Calories: 60kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 231mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1029IU | Vitamin C: 50mg | Calcium: 14mg | Iron: 1mg