Steamed Vegetables

3 Tablespoons water
2 Pounds vegetables of choice, cut in 1/2 inch slices or pieces
Vegetables can be used individually or in a combination of 2 or 3. Fresh, frozen, or canned vegetables can be used. Suggested vegetables: asparagus, green beans, wax beans, broccoli, cauliflower, beets, cabbage, celery, parsnips, spinach, turnips,bell peppers, carrots, pea pods, mushrooms, onions, peas, corn, lima beans, summer squash, zucchini
Salt and pepper to taste
Wash and prepare vegetables. Place vegetables and water in a casserole dish. Cover. Cook 2 to 10 minutes on high heat in microwave until vegetable are tender-crisp. Canned vegetables will not be tender crisp and need a shorter cooking time. Season with salt and pepper. Serves 8.
A short cooking time helps preserve the nutrients