The colorful combination of sugar snap peas, red bell pepper and carrot plus an Asian-inspired flavors make this side dish a pleasure to whip up for a weeknight dinner.

8 ounces sugar snap peas, trimmed (about 2 cups)
1 small red bell pepper, cut into strips (about 1 cup)
1 large carrot, peeled and thinly sliced (about 1 cup)
1 tablespoon reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 teaspoon sesame seeds
Freshly ground pepper to taste

Place peas, bell pepper and carrot in a steamer basket over 2 inches of boiling water in a saucepan. Cover and steam, stirring once, until crisp-tender, 5 to 7 minutes. Toss with soy sauce, oil, sesame seeds and pepper.