Looking for some new (and easy) vegetable recipes

bcattoes

Most non-leafy vegetables are good roasted. Toss them in oil and spices, spread evenly on a baking sheet, roast in hot oven until carmelised (browned).

Root vegetables (carrots, potatoes, yams, turnips, parsnips. rutubaga, etc.) are awesome stewed with pork or beef roast. If you don't want meat, just use beef stock (or veg stock if you want vegetarian). Butternut squash is a good addition too.

Leafy greens are good sauted with olive oil and garlic. Remove when they soften and turn bright green. Beyond that they will lose some nutritents.

Just about any vegetable is good in a stir fry. If it's a leafy vegetable, stir it in just after you remove the other food from the heat. The heat from the other food will be enough to wilt the greens.

walkwithme1

I love to cut zucchini, squash and Visalia onion up, throw in pan with a little olive oil and soy sauce, teriyaki and garlic salt with parsley. Cook most of it so its still crisp but not raw. Pull out what you won't eat right now and save for later in the week. cook the rest till its as soft as you like. Very good. Save the juice and pour over what you will have later in the week (that way when you heat it up you already have the sauce to help finish it off) does this make sense?
I also like baby Lima beans. I buy the frozen, when I cook them I keep just a bit of the water (about a teaspoon per serving of Liam's) add yellow mustard and it makes a sauce. I only like the baby lima beans.

LordBezoar

Roasted Cauliflower - http://simplyrecipes.com/recipes/roasted_cauliflower/
This is my favorite way to eat Cauliflower. Very yummy!

Butternut-Leek Bisque - http://www.poorgirleatswell.com/2009/12/recipe-butternut-leek-bisque-in-acorn-squash-bowls.html
I will make a ton of the soup part of this and freeze the extra in 1-Cup bricks using a silicone mini-loaf pan.

modernmom70

These are awesome Veggie Stacks

Ingredients:
2 tbsp olive oil
1 large yellow onion, chopped
2 gloves of garlic, minced
1 zucchini
1 Yellow Squash
3 Tomatoes
Salt and Pepper
Dried Thyme
1/2 cup of grated Parmesan cheese

Directions:
1. Preheat oven to 375f. Cut all the veggies into 1/2 inch thick slices.

2. Saute the onions in olive oil. When the onions are translucent, ad the mince garlic. Cook for a minute or so longer.


3. Stack them in the cups starting with the tomato. Layer the zucchini and yellow squash. Fill the cups with additional slices until there are no more or no more space.

4. Place the sauteed onions and garlic on top of the veggie stacks.


5. Sprinkle with cheese, cover with foil and bake for 25 mins. Remove the foil. Bake for another 5-10 mins depending on the way you like your veggies. I like them on the crispy side so I bake for a little less.

lg3703

My favorite griller! (Get it fixed)
Portebello burger. I sprinkle olive oil and burger seasoning on it & grill like a burger ... and it is FAB!
My asparagus - I trim and shave the tough parts. Boil for 5 minutes just to slightly soften. Then I sear in in olive oil and a sprinkle of sea salt till tender. Top with a sprinkle of Parmesans cheese._

catherine5459

One of my favorite ways to eat broccoli and its so quick and easy.

Baking your vegies instead of cooking them the traditional steam/boil method brings out a totally different and nutty taste to the vegetable. It will make a hater of vegetables love them.

Preheat oven to 425°

Line your cookie sheet with parchment paper.
Cut your broccoli into bite sizes.
Put pieces in bowl and sprinkle with extra virgin olive oil & sea salt - stir.
Pour broccoli into one layer onto the cookie sheet.

Bake for 14 min

Remove from oven and return to bowl.
Sprinkle with 1Tbl parmesian cheese and/or almond slivers.

Serve.

You can also do this with brussell sprouts and cauliflower

summerlancaster

One of my favorite ways to eat broccoli and its so quick and easy.

Baking your vegies instead of cooking them the traditional steam/boil method brings out a totally different and nutty taste to the vegetable. It will make a hater of vegetables love them.

Preheat oven to 425°

Line your cookie sheet with parchment paper.
Cut your broccoli into bite sizes.
Put pieces in bowl and sprinkle with extra virgin olive oil & sea salt - stir.
Pour broccoli into one layer onto the cookie sheet.

Bake for 14 min

Remove from oven and return to bowl.
Sprinkle with 1Tbl parmesian cheese and/or almond slivers.

Serve.

You can also do this with brussell sprouts and cauliflower

Going to have to try this! Saw a similar recipe the other day that used artichoke hearts instead of broccoli & want to try that too.

summerlancaster

I made this for the first time this weekend:

Heat up some olive oil with red pepper flakes & minced garlic
Once you can smell the garlic & red pepper, toss in some broccoli
Cook for 3-4 min, until broccoli is bright green
Add about 1/2 C. chicken stock and cook until desired tenderness
Sprinkle with parmesan when done!

LuckyLeprechaun

chop up broccoli, cauliflower, and mushrooms. Steam until tender. (You get one of those basket things that is shaped like a spaceship, open it wide and put the veggies in it, then put that into a pot of water with only 2 inches of water in it.)

Once you have your basic steamed veggies, you can dress them in a variety of ways.

1. drizzle low-calorie salad dressing on them. I really like Newman's Own Low Fat Sesame Ginger. SUPER good. Any sort of vinaigrette dressing works really nicely.
2. drizzle basalmic vinegar on them, packs a flavor punch and has no calories.
3. make a sauce out of 1 can of cheddar cheese soup, with a splash of milk and some granulated garlic or red pepper flakes (or both)
4. Parmesan cheese and red pepper flakes

marygettingfit

Bump for idea's for later!!

CasperO

I love Brussels Sprouts, but my family not so much. So I cut them in half, put them in a steamer bag with a tablespoon of non fat, low sodium vegetable broth and a tiny bit of Mrs Dash Fiesta Lime and pop in the microwave. My daughter and husband love them now.

I do something similar. Buy the smallest sprouts you can find - smaller is milder.

Cut 'em in half, quarters if they're big.

Put 'em in a big bowl and give 'em a big heavy sprinkle of greek seasoning and a little dash of olive oil. Toss vigorously.

Steamer bag, nuke for 3 minutes, feast. 3/5ths of the people in my house love them. (My grandson is 2 and picky, son is 22 and only eats fried crap).

amanda52488

OMD, I love asparagus...
here is my recipe it is delish!!!

Cut off the ends, put in a baking dish

Drizzle olive oil over, sprinkle garlic or garlic powder and parmesian cheese over top.

Thats it!

rehtaeh78

Bump 'cause my salads are getting old!

LyndsieLovejoyyy

i'm no chef, but what i do with veggies

i eat baby carrots like you as a snack

spinach leaf salad with mushrooms and tomatoes

and when i want cooked veggies i either buy the steamers from walmart that are raw veggies and you pop it in the microwave or i take a bunch of random stuff like onions, spinach, musrooms, peppers, etc and throw it on a frying pan and push it around till its done. no ingredients, just veggies

kimmyl69

I love asparagus too!! Here's what I do and my husband LOVES it as much as I do!!! Steam it for approx 15 min...as soon as its done steaming, have a saute pan hot and sprayed with pam olive oil spray and 1 crushed clove or 2 of garlic and put steamed asparagus in and saute for a minute or two then squeeze the juice of a fresh whole lime on and saute for another 30 seconds-1 minute...season with salt and pepper...it is AMAZING!!!!!!

easfahl

Bump for inspiration.

jickalina

Stir fry is quickest. Next is roasted veggies, just toss in a bit of olive oil and your favorite seasonings and stick it in a high oven (375-450) depending on the time for about 12-17 minutes. I like to get a nice char/caramelization. Just make a big batch then portion it out for the whole week. Serve over rice, in tacos, quesadillas, in sandwiches or paninis. Over soba noodles or pasta. Make a casserole with cottage cheese and some type of whole grain. I loved grilled veggies in a lettuce salad--it's always nice to have a warm meal. I also love slaws--and think outside the box, doesn't always have to be just cabbage- try broccoli, carrot, raw sweet potato (i promise it's good), zucchini, radicchio, kale, green beans. Just a bit of plain yogurt, salt pepper and lemon juice--you can even add a bit of shredded chicken. YUM!
T
he more you cook veggies, the more you realize how easy it it. Explore your sauces and seasonings to change the flavors, and even how you cut it affects your dish, I like big chunks-- feels more "meaty" and hearty. Then thin strips for tacos and pastas and slices for sandwiches.

captawesome

bump for later!

sweetazcandi524

bump

Ribena145

bumper crop of ideas!

Jazzyjules71

I love these zucchini chips- pretty easy to make and I feel like they're a treat, like potato chips!
http://www.myrecipes.com/recipe/zucchini-oven-chips-10000001087041/

I saute spinach with olive oil and garlic, sprinkle some mozzarella cheese on top and they're yummy

sliced cucumbers with hummus

Do you eat smoothies? I make smoothies and mix in kale for a "green smoothie." (you can do this with any green really, spinach is popular too). YOu can't even tell it's in there, and by the time I get to work I've already had one fruit and veggie serving!

mom2mozart

I sautee my vegetables (especially asparagus and zucchini) on the stove most of the time. Just a little olive oil (about a teaspoon) and medium high heat for about 8 minutes. I season with various Mrs. Dash blends. The Chicken Grilling Blend, Southwest Chipotle, and Italian Medley are really good. They add a little flair without sodium.

Steaming is also easy and retains most of the natural goodness in vegetables.

Roasting Cauliflower and Brussel Sprouts brings out a wonderful rich sweetness. Lightly toss with a little oilve oil, salt and pepper to taste and roast in a 400 degree oven for about 15 to 20 minutes, turning every 5 minutes. Squeezing lemon juice over them after they are roasted brings out even more complex flavors. Delicious.

I also roasted Kale recently - toss with a little olive oil and bake at a low temperature - about 225 - for about 20 minutes. The chips are wonderful when they are crisp. I found the recipe on this site for the Kale. Loved it - but it didn't store well. Best eaten right after it is oooked. Got soggy and chewy when left in a ziploc overnight.

scatterbrained

Take a vegetable peeler to a zucchini and a carrot and peel them into a series of long ribbons. Heat a tiny bit of olive oil in a pan, and quickly toss the ribbons. Season with a little sea-salt and use in place of pasta.

Zucchini made in this way is particularly nice tossed with basil, feta, pepper and chilli.

Cabbage is also versatile. Thinly shredded cabbage can be quickly sauteed and also used in place of pasta. It can also be stir fried with garlic, sesame seeds and ginger, and used as a side dish.

Cauliflower can be cooked in vegetable stock, drained (make sure to remove all water) and mashed. Add chives, pepper and parmesan cheese (if desired).

Green beans and potato can be steamed and tossed in a bowl with olive oil, lemon juice and salt. Add fresh continental (flat leaf) parsley, fresh mint, and a small amount of garlic. Toss and serve. If you like fish, and either tuna or salmon for a healthy nicoise salad...

jenngi620

Beans- Beans the magical fruit!! :-)

I like black bean salad. A variety of different recipes.

Usually has black beans (rinse well to get rid of the nasty sodium if you used canned) + frozen or canned corn + green and/or red onion+ avocado + red and or green peppers. For the dressing, a little olive oil, minces garlic, lemon juice.

Stays good for a few days in the fridge and is yummy.

There are lots of easy and quick recipes on line.

I tried this last night, it was amazing! I can't wait to make it again when my cilantro is mature and I can add in a few sprigs. Thanks for the great side dish idea!