Easy Sous Vide Mixed Vegetables
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.
- 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
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!
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