Chop the broccoli into small florets, and dice the bell pepper into thin strips.
Boil 1 inch of water in a small-medium pot that fits your steamer. Add the chopped vegetables and steam for about 5 minutes, or until vegetables are crisp tender and cooked to your liking. Remove from heat.
For the Greek Yogurt Tahini Sauce:
While the vegetables are steaming, whisk together the sauce ingredients in a medium bowl. Taste it and see if the sauce needs more salt, pepper, or lemon juice.
Pour the sauce over the steamed veggies while they are still hot.
- If the tahini separates from the oil in the container, mix well to make a thin paste before mixing it with the rest of the sauce ingredients.- This recipe makes twice as much sauce as steamed veggies. The leftover sauce will store well in the fridge for a few days, and you can use it as salad dressing or on your next batch of steamed veggies the next day!- Feel free to make any mixed veggies you like, such as carrots, squash, cauliflower, etc.
Steamed Veggies for Two with a Greek Yogurt Tahini Sauce https://www.babaganosh.org/steamed-veggies-with-greek-yogurt-tahini-sauce/