Sous Vide Vegetables

• Carrots (peeled and sliced) - 100 gms
• Broccoli florets - 100 gms
• Zucchini (sliced) - 100 gms
• Red Bell Pepper (sliced) - 1
• Olive Oil - 2 tbsp
• Salt - to taste
• Crushed Black Pepper - 1 tsp
• Garlic (minced) - 1 tsp
• Fresh Thyme or Rosemary - a few sprigs
• Lemon Zest - 1 tsp (optional)

1. Preheat the Steam combination Oven with Sous vide function to 85°C.

2. In a mixing bowl, combine all vegetables with olive oil, salt, pepper, garlic, and herbs.

3. Transfer the seasoned vegetables into a vacuum seal bag or zip-lock bag using the Vacuum Machine.

4. Seal the bag & put into steam combination oven

5. Cook for 45 minutes.

6. Once cooked, remove from the bag, and serve immediately or give a quick sauté for added texture.

7. Garnish with lemon zest before serving, if desired.