Eat to Live?

Have you tried roasting vegetables? I've done them on the grill and in the oven. My favories are summer squashes, eggplant, peppers, onions, and green beans. It's easy prep...cut them into chunks, spray with olive oil and maybe a little garlic powder, salt and pepper. In the oven I roast at 400-425 until the vegetables are soft and lightly browned. Stir every 15 min so they will brown evenly. On the grill I either use a special pan with holes or I put the vegetables on a piece of aluminum foil. They tend to cook faster on the grill so check them fairly often.

Enjoy!

Grilled or roasted asparagus. A drizzle of EVOO, a pinch of salt and pepper, and either grill using a grill pan or a basket for your outdoor grill. If roasting, put it on a jelly roll pan (cookie sheet with sides), mush it all together to coat evenly, and put in a 415 oven for between 5 and 10 minutes, based on how thin/thick they are.

I also love to sautee leafy greens like spinach and broccoli rabe. I want to try kale. My fiance probably will balk, but if I don't tell him what it is and feed it to him, as long as it tastes good, he won't care what it is.