Need some sautéed veggie help!

McCormick spices does a caribbean jerk seasoning that's quite good. A bit of spice without a ton of salt. Chef Paul Prudhomme's Vegetable Magic is also a good seasoning but has a bit more salt.

I've tried some no-salt blends, but they all taste artificial to me.

Depending on your carb level, we'll sometimes add a container of no-sugar added peaches to a pepper/onion mixture and often add some diced jalapeno. It's a nice spicy/sweet side.

Look for hot chili oil (usually in the Asian food section).

I eat that combo a lot myself and enjoy Mrs. Dash Italian blend with it. Or I put in a small spoonful of pesto. Here's an easy recipe- I slice up some zucchini length-wise, saute that then add the onion, bell pepper and mushrooms. Season with the Mrs. Dash Italian blend. Put that into an "italian quesadilla" with a tiny bit of the pesto, and a little mozzarella cheese. Toast it up. I've been eating that for lunch for several days. Since you're cutting carbs, you can skip the tortilla and make this with some spaghetti squash instead too, as a pasta.

Ancho or chipolte chile powder, or Mrs. Dash's seasonings can help add flavor to veggies.

I roast my veggies with just olive oil, salt and pepper. Every time I bring this to work people ooh and aah over the smell. You can also use prepared spices such as Mrs.Dash - there's a whole line of different flavour profiles. The other thing I like to use is Italian seasoning. It's usually a mix of oregano, thyme and rosemary (I think).

I love Kale, onions, peppers, Mushrooms, Brussel sprouts and sweet potatos. I cook a big batch and leave it plan then I season it when I reheat it for what ever dish I'm making. I love jerk seasoning, Rosemary with garlic and some times just mrs dash.

Also good, but spicy so adjust if you don't like spicy food.

soupspiceeverythingnice.blogspot.com/2013/10/hunan-chili-mushrooms-part-deux.html

Another good one. soupspiceeverythingnice.blogspot.com/2014/04/recipe-review-crunchy-mushroom-lettuce.html

Chinese five spice.

Keep in mind that veggies also don't have to be a traditional "side". I don't know if this is quite what you are after but I read somewhere that a lot of cultures use meat more as a flavoring than as a main dish. That's led me to re-think some dishes. That combo sounds great with a little meat as fajitas, or with eggs in an omelet. Just last night we cooked a little quinoa, added the veggies we had on hand, and a little cheese. You could throw in any leftover meat, too. It was really good and calculated out at about 400 cals a serving, so not too bad, and lower carb.

JohnBarth wrote: »

McCormick spices does a caribbean jerk seasoning that's quite good. A bit of spice without a ton of salt. Chef Paul Prudhomme's Vegetable Magic is also a good seasoning but has a bit more salt.

I've tried some no-salt blends, but they all taste artificial to me.

Depending on your carb level, we'll sometimes add a container of no-sugar added peaches to a pepper/onion mixture and often add some diced jalapeno. It's a nice spicy/sweet side.