There are lotsa' ways for cooking things but for the lowfat cook steaming is probably the best for veggies.
Vitamins and minerals are less likely to leach out with this method and the colors stay pretty and bright adding to the eye appeal.
There are many types of steamers made from different materials. I have a bamboo steamer plus one of those little collapsible steamer baskets that you just put inside a pot. I've also improvised using a metal colander.
I like the bamboo steamer because water won't condense on the wood and drip on the veggies. Using a tall pot with a dome shaped lid will accomplish the same thing.
Preparation of the veggies is minimal. Primarily just washing and cutting to uniform sizes. The more uniform the sizes of the veggie pieces the more uniform the cooking will be.
* Measure the water.
If you have a steel steamer, look at its legs. Chances are, they're not more than an inch long, and you won't want any more in the pot. So figure a half-inch to one inch of water in the pot-it shouldn't boil through the screen of the steamer.
* Bring the water to a boil.