What your favourite way of cooking and flavouring your vegie

bellarox13
bellarox13 Posts: 95 Member
edited September 27 in Food and Nutrition
Just after some ideas. So, what do you do with your vegies?

Replies

  • srp2011
    srp2011 Posts: 1,829 Member
    Just tried this tonight - sauteed sliced zucchini and yellow squash in some basil-flavored olive oil (regular would work too), with some all purpose seasoning sprinkled on top - it was divine.

    Another standby is to take some asparagus (break off the woody part of the stems) and place in a microwave-safe container, sprinkle with lemon juice and some lemon pepper, cover and microwave for about 45 seconds.
  • milaxx
    milaxx Posts: 1,122 Member
    I go back and forth between steaming with onions & garlic, doing a 3 min blanch and eating raw. I also like a squeeze of lemon and I just discovered Himalayan pink salt. A little goes a long way & taste divine.
  • SLaw4215
    SLaw4215 Posts: 596 Member
    I juice them and use the liquid as a swap out for water in other recipes. I used juiced spinach in a Au-Gratin potatoes recipe... looked very Shrek-like but tasted good just the same
  • Camilleathome
    Camilleathome Posts: 99 Member
    well I did this today for the BBQ cut up red onions mushrooms, peppers you can also add zuchini and such if you like. drizzle a bit of olive oil, a tiny bit of red wine vinegar and koshur or sea salt and pepper to taste(DONT OVER SALT, salt enhances flavour and is ok if used sparingly) toss in a bowl and foil or put onto a perforated pan for the grill and cook untill carmelized.
    Do the same with baby potatoes cut in half but they need to cook a bit longer, once both done combine and its delicious and healthy as long as you dont go crazy on salt and olive oil.
  • sarahsmom1
    sarahsmom1 Posts: 1,501 Member
    cut yellow squash length wise remove some seeds add cheddar cheese and either bacon bits or bacon pieces place in 350 oven for 20 min or until done like potato shins but a lot less calories
  • wonnder1
    wonnder1 Posts: 460
    Honey, soy sauce and lemon, mix it all up. Sort of a go-to glaze for me, works on meat, tofu or veggies. Only thing I don't like it on is fish.
  • AngelaPowPowPOW
    AngelaPowPowPOW Posts: 293
    In a hurry...Molly McButter or Molly McButter cheese sprinkles.
  • steph5565
    steph5565 Posts: 36
    Sesame oil and soy sauce for asian style. Or smoked applewood sea salt (I'm obsessed with sea salts, I also have merlot, porcini mushroom and truffle). Oh, and I use a black truffle tapenade that basically makes anything 1,000,000 times better.
  • 2004Jessica
    2004Jessica Posts: 113
    Right out of the garden- Crunch! Yum! Cooking takes out nutrients. The longer off the vine, the less nutrition in the veggie. (So I've heard.) :flowerforyou:
  • sceck
    sceck Posts: 219
    Turmeric!!!
  • realme56
    realme56 Posts: 1,093 Member
    Carrots, toss with orange juice, cinnamon, chipolte chili pepper and grill.
    Asparagus with lemon, olive oil, fresh ground pepper, grill.
    Portabello with balsamic vinegar, s/p, olive oil. Always keep them hole and cook skin down on the grill. Let rest just like a steak.
  • FATGIRLFANTASY
    FATGIRLFANTASY Posts: 53 Member
    Sauteed Zucchini sounds scrumptious!!
  • NikiCBaby
    NikiCBaby Posts: 20
    I like roasting vegetables then sprinkling with a little salt or jalapeno salt.

    I also like roasting kale and spinach too for about 5 minutes turns them into chips. Very good.

    You can make a glaze with balsamic vinegar for carrots etc.
  • WifeMomDVM
    WifeMomDVM Posts: 1,025 Member
    I love to sautee squash and zucchini in olive oil as someone else suggested, except I also add green onion. So good. Sprinkle with salt and pepper. Yum, yum, yum!

    I eat my steamed brocolli completely naked

    And my baked sweet potato only gets a dusting of cinnamon.
  • perceptualobfuscator
    perceptualobfuscator Posts: 159 Member
    I steam almost everything that I don't eat raw, and usually just add a little garlic, sometimes ginger. But I also have taken to eating a lot of 'one-pot-meals' of the quick, easy to prepare variety for after work when I'm dead tired.

    I often cook things like quinoa, cous cous or brown rice until the water is almost boiled off, and it's two-five minutes away from being done, then add the veggies to sit on top of the grain and steam, rather than boil. Also, for tofu scrambles, I just throw everything in and stir frequently with minimal canola/olive oil. I like my veggies just barely cooked, so they retain most of the nutritional content and are crisp. I don't like to over-flavour, because then you can't taste the veggies themselves. I guess I use veggies to flavour my food rather than using anything to flavour my veggies.
  • christina0089
    christina0089 Posts: 709 Member
    Olive oil... it is a healthy fat. I usually will sautee diced onions, garlic and a few strips of peppers until tender/carmalized then toss is everything from zuchinni and squash to asparagus and eggplant a little salt and pepper to taste :) make it a meal by adding a few strips of lean chicken, steak or pork.. not a meat eater? Try it alone with a sprinkle of parmasean cheese on top or tossed with a little brown rice or whole wheat pasta! :) also look up mashed cauliflower, its soo good and there are some really good recipies out there :)
  • chrisdavey
    chrisdavey Posts: 9,834 Member
    moroccan seasoning
    peri peri seasoning
    portuguese chicken seasoning

    or chilli seasoning.

    Yes, I am lazy haha
  • teanabean
    teanabean Posts: 168 Member
    I saute my veggies with olive oil, garlic, chilli powder (just a dash) and celery salt (just a dash)
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