Veggie Lovers

lbpslah
lbpslah Posts: 35 Member
in Recipes
Please tell me how you fix your veggies!!! I usually fix an array of mixed veggies for the week on Sunday's and add them to my mini meals for the week in containers. Lately I have been grilling them, I cut them up, sometimes marinate them for a few hrs in EVOO and spices, grill them in a grill basket, but they get burned too often, I have roasted them in the oven a few times. I put grilled chicken, either brown rice or quinoa and veggies in containers for the weeks meals. Just wondering what you guys do with your veggies?!? What spices you might use and how you cook them. I usually have squash, zucchini, sweet potatoes,onions, recently tried eggplant. Thanks for your input!!!! :happy:

Replies

  • Misty2024
    Misty2024 Posts: 70 Member
    I do about the same that you do, I put my vegis wrapped in alum foil then I put in the grill basket as long as I keep shaking and turning the alum package they don't seem to burn.
    I have been adding Brussels sprouts to my grilled vegi packs and that's been good.
    I use MCT oil ( you can google MCT oil if you don't know about it ) and I add Johnny seasoning/ lemon pepper/ garlic powder.
    I also do asparagus on a cookie sheet with the above seasonings and roast in oven ( good as a snack)
    Also make a vegi salad : cut up broccoli, tomatoes,onions,carrots,sweet peppers, zucchini, cucumbers what ever I have and mix with homemade dressing
    Home made dressing: MCT or olive oil, apple cider or white vinegar, minced garlic cloves, dijon mustard, pepper.

    Hope this helps good luck :)
  • realme56
    realme56 Posts: 1,093 Member
    I have two things I order on line from Perel...their orange cilantro grape seed oil and the tequila lime vinegar. I sprinkle a bit of these on carrots with garam marsala and cinnamon, salt and roast in oven or bbq. I make my own dressings with these. Blend an avocado with the lime vinegar for a fablous creamy dressing! I also roast my brussel sprouts oil and garlic. For the microwave bag veggies you can cook them half way in the bag then store for a quick saute to add more flavor, I dont like my veggies over cooked except for roasting.
  • lbpslah
    lbpslah Posts: 35 Member
    dGreat ideas!! I don't put my veggies in alum foil in the grill basket, this could be the key to NOT BLACK veggies!!! I like them a little crispyish, but not burnt up!! I always use lots of Mrs Dash's different seasoning. Tomato basil and onion and herb are among my fav's, also I love to use the chicken Mrs Dash on my grilled chicken, does nicely when reheating the containers. OH, and I usually put my concoctions on a bed of lettuce/brocoli slaw/cabbage to add "bulk"
  • lisamarie1780
    lisamarie1780 Posts: 432 Member
    I like making soups with mine... pea and asparagus is my favourite at the moment with a little smoked bacon :smile:
  • trentwiggly
    trentwiggly Posts: 74 Member
    It has taken me 20 years to figure out the secret to roasting vegetables. 425 to 450 F. Coat veg with olive oil, put on cookie sheet in (here comes the secret) the BOTTOM rack. Roast, turning when needed til browned and tender.

    Here is what i roast this way:

    Broccoli with whole cloves of garlic
    Cauliflower with curry and coriander and cayenne (i love alliteration)
    Asparagus with whole garlic
    Sweet potatoes with any number of combinations like cinnamon, maple syrup, cayenne, rosemary...
    Turnips, rutabagas, carrots, potatoes.....
    Whole cloves of garlic for me to eat like candy!

    All and more veg beg me to roast them to heavenly goodness.
  • ilovelucy711
    ilovelucy711 Posts: 381 Member
    Eggplant parmasean is really good!

    Another favorite recipe of mine is this dish with zucchini, sliced almonds, parm. cheese and a little butter.
    Shred zucchini. Put in colander to remove extra water. Put some butter in saute skillet and saute the zucchini, add in almond and parm. cheese. So good!
  • laserturkey
    laserturkey Posts: 1,680 Member
    I love oven-roasting veggies of all kinds. One of my favorite recipes:

    Trim the stems of (washed and dried) fresh asparagus, lay out in a single layer on a cookie sheet, drizzle with olive oil-- I usually use about 1-2 T. per pan, but even more is good if you can afford the calories. Sprinkle with sea salt and black pepper, and bake in 400 F oven for about 12 minutes. Take out of oven and spritz generously with lemon juice. Nom!
  • avababy05
    avababy05 Posts: 930 Member
    Portobello mushrooms,zucchini,summer squash red orand and yello pepper strips,marinated in low sodium soy sauce,a little ginger and cooked on the grill!

    Yummy! and I also cook enough for a couple lunches for the week.
  • vickydubuis
    vickydubuis Posts: 59 Member
    I could eat lettuce wraps filled with mushrooms, beans, peppers, spinach, etc everyday for the rest of my life! Problem is maintaining the wrap in wrap-form while eating. I usually make a mess, haha!

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