Looking for some new (and easy) vegetable recipes

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.

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.

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._

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.

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

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).

Bump 'cause my salads are getting old!

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!!!!!!

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.

bump

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!

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...