I Need to Eat More Veggies - Here are Some Delicious Ways to "Kick 'em Up a Notch!"
I don't care what anyone says, you HAVE to eat your veggies....but they don't HAVE to be boring. We all get older and some of us need a bit more "roughage" in our diet - and vegetables are a means to and end.....Ahem - well, you know what I mean!!
Anyway, these are some easy ways to "Kick Up" your vegetables a "notch" - or two...(I really miss watching Emeril Live!) Let me know what you think or if you have one to share - please do. These recipes are molto bene!
Baked Vegetables
- 2 potatoes - peeled and cubed
- 4 carrots - cut into 1-inch pieces
- 1 head fresh broccoli - cut into florets
- 4 zucchini - thinly sliced
- garlic salt to taste
- 1/4 cup olive oil (I always used Extra Light Virgin)
- 1 1-oz. pkg. dry onion soup mix
Preheat oven to 400 degrees F. Lightly oil a large, shallow baking dish. Combine vegetables in the oiled baking dish, and sprinkle lightly with garlic sat. Brush the vegetables with olive oil and sprinkle the dry onion soup mix over the top. Bake for 30 to 40 minutes or until the vegetables are tender. You can feel with a fork when they are ready. YUM!!
Marinated Barbequed Vegetables
- 1 small eggplant - cut into 3/4 inch thick slices
- 2 small red bell peppers - seeded and cut into wide strips
- 3 zucchini - sliced thinly
- small pkg. mushrooms - stems removed
- 1/4 cup olive oil (as said above, I always use Extra Light olive oil)
- 1/4 cup lemon juice
- 1/4 cup fresh broccoli - coarsely chopped
- 2 cloves garlic - peeled and minced
Place eggplant, red bell peppers, zucchinis and mushrooms in a medium bowl. In a medium bowl, whisk together olive oil, lemon juice, basil and garlic. Pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour. Preheat outdoor grill for high heat. Place vegetables directly on the grill or on skewers. Cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness. (Is that a word?)
- 2 lbs. fresh asparagus - trimmed and cut into 2 1/2-inch pieces
- 1 1/2 cups balsamic vinaigrette salad dressing
- 2 tsp. grated lemon zest
- 1/4 cup fresh parsley - chopped
- 1/2 tsp. sea salt
- 1/2 tsp. black pepper
Bring a large pot of salted water to a boil. Blanch the asparagus just until tender - about 1 minute. PLUNGE (I like that word) into a bowl of cold water to cool. Drain the asparagus and place it in a large zip-lock baggie. Before sealing, pour in the vinaigrette and then seal the bag. Refrigerate at least 3 hours, turning the bag occasionally. Just before serving, drain the asparagus, reserving the vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, sea salt, and pepper. Serve reserved vinaigrette in a small dish on the side. This is a great compliment to grilled steaks!! or fish!!
Asparagus Bruschetta
Don't forget, real Italians pronounce "Bruschetta" like "brush-ketta." I learned that in an Italian cooking class I took with Susan many years ago.......Sigh.....
- 3 cups water
- 1/2 lb. fresh asparagus - trimmed and cut into 1/2-inch pieces
- 2 cups grape tomatoes - halved
- 1/4 cup fresh basil - minced
- 3 green onions - chopped
- 3 tbsp. lime juice
- 1 tbsp. olive oil
- 3 cloves garlic - minced
- 1 1/2 tsp. salt
- 1/4 tsp. pepper
- 12 slices French Baguette or Italian bread - toasted
- 1/2 cup feta cheese - crumbled (or blue cheese if you prefer - I don't care for blue, so I haven't tried this with blue cheese.)
In a large saucepan, bring water to a boil. Add the asparagus; cover and boil for 2 to 4 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. In a bowl, combine asparagus, tomatoes, basil, onions, lime juice, olive oil, garlic, lime peel, salt and pepper. Using a slotted spoon, spoon asparagus mixture onto the toasted bread. Sprinkle with feta cheese.
