Vermicular | Steam-Roasted Vegetables

Steam-Roasted Vegetables

Tailored for Musui–Kamado / Oven Pot Click to Modify
Cooking Flow
Cook
30 min
Cooking Steps

[LOW] 10 min + 20 min

Ingredients

1 medium carrot (100 g), peeled, cut into bite-size pieces
3 small potatoes (200 g total), cut into 4 pieces
1 tablespoon olive oil
½ teaspoon kosher salt

1 medium zucchini (120 g), cut into ¾" slices
½ each red and yellow bell pepper (100 g total), cut into bite-size pieces
½ head cauliflower (250 g), cut into small florets
1 tablespoon olive oil
½ teaspoon kosher salt

1 ½ tablespoons (20 g) unsalted butter, room temperature

DIRECTIONS
  1. In a medium bowl, toss carrot and potatoes with olive oil and salt. In a separate bowl, toss zucchini, bell peppers and cauliflower with olive oil and salt.

  2. Add carrot and potatoes in the pot and lightly stir. Cover and steam-roast over [LOW] heat for 10 minutes.

  3. Uncover, add zucchini, bell peppers and cauliflower and lightly stir. Cover and steam-roast over [LOW] heat for another 20 minutes.

  4. Add butter once the carrot is tender and gently stir to mix before serving.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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