Steamed Vegetables with Sage

4 carrots peeled and cut into ½ in. chunks

1 cup cauliflower florets

1 cup broccoli florets

1 cup sugar snap peas, trimmed

1 tbsp olive oil

1 tsp fresh, minced sage or ½ tsp dried

1 tsp balsamic vinegar or wine vinegar

¼ tsp grated lemon rind

Salt and pepper 

In a steamer, or a Dutch oven with 1 inch deep water, cover and steam carrots for 8 minutes

Add cauliflower, broccoli and peas to basket: steam covered until tender crisp, about 5 minutes

In a small microwaveable bowl whisk together oil, sage vinegar, lemon rind, salt and pepper

Microwave on high for 30 seconds or until warmed through