Microwave cooking translates to easy cooking. You can quickly cook vegetables in a microwave that you would normally steam on top of the stove. Simply place the vegetables in a microwave safe dish and add a small amount of water. Green beans, peas and broccoli need about 3 tbs. of water per pound, while heavier vegetables need a bit more. Leafy veggies don't need any water at all, because there is always some water left on the leaves from washing. Cover with a glass lid or a paper towel and cook until the veggies are crispy and tender. You should rotate the dish a couple times during the cooking if your microwave doesn't have a turntable. Season your vegetables after cooking, since salt can make microwaved food tough. It's best to steam vegetables whole to retain more nutrients, or cut them all in the same size to ensure even cooking.