I don’t have a steamer (one of those metal, folding, colander looking things), so I steam my vegetables a different way. It’s the same way I boil milk and make candy without scorching it. This little trick comes in handy for steaming vegetables perfectly without having to use various tools.
All you need is a small pan to put your chopped veggies in, a lid for the smaller pan, and a larger pot the smaller pan can fit into. Simply place all your vegetables into the smaller pan, fill the larger pot with about 1/4 to 1/3 water, place the smaller pan into the larger pot, and turn the stove onto high or medium high to bring the water to a boil.
Once the water begins boiling and producing steam, place the lid to the smaller pan with your vegetables in it on the smaller pan. The steam from the boiling pot and the heat from the boiling water steams the vegetables in the smaller pan within 15 minutes or so (sometimes longer, depending on the type of vegetables and the size of the pieces). Check the larger pot’s water content occasionally to make sure the water doesn’t boil out, and don’t fill it so full that the water boils over or spills due to the placement of the smaller pan in the larger pot.
I use this same technique to boil milks and creams for pastries and candies, and also for melting marshmallows and chocolate. It keeps the contents from burning since they’re not directly on the heat source, and is a great way to cook without burning many things. When I make boxed pastas, I use a medium sized pan to place in the larger pot to avoid burning the milk and butter due to distraction and lack of stirring. This technique sure comes in handy for so many things, especially if you are prone to burning things like puddings, soups, milk, butter, and basically anything that needs to be brought to a boil beyond water.