Authors: tABLE health
The USDA recommendation to fill half of your plate with fruits and vegetables is excellent advice, but how much steamed broccoli can you eat? For those of us who take our veggie eating seriously, are we seriously going to continue to simply roast, saute, steam and grill our veggies and toss them with olive oil, salt and pepper for the rest of our lives? Do summer barbecues always have to feature grilled peppers, zucchini and eggplant? Simply prepared vegetables taste delicious and are easy to prepare, but sometimes, don’t you just want more? I’m not going to try and tackle all possible vegetable cooking techniques, but since its still grilling season, read on for 10 interesting things to do with 10 interesting vegetables. You’ll be amazed at how much you can transform that half of your plate! (Keep your eye out for a post this winter on roasting)
1. Grill large kohlrabi slices with cumin, cinnamon, salt, pepper and olive oil. When done toss with pieces of dried apricots and pistachios.
2. Cut head of romaine lettuce in half. Brush with olive oil and grill until wilted and use as the base for your favorite salad.
3. Halve and pit an avocado. Grill cut half about 2 minutes and fill space where pit was with a fresh tomato salsa. Serve as a dip.
4. Cut medium radishes in half and toss with ground mustard, salt and pepper. Grill on both sides and toss with lemon juice and fresh thyme
5. Toss green beans with Chinese 5 spice powder and peanut oil. Lay across grill and cook 2 minutes. Remove and toss with a bit of soy sauce
6. Slice cauliflower vertically into large steaks and season with curry powder, garam masala and cayenne pepper. Grill on each side and top with a dollop of fat free plain yogurt.
7. Toss broccolini with olive oil, salt and pepper. Grill on each side and immediately combine with parmesan, sundried tomato pieces and
8. Thinly slice beets and red onion and toss with olive oil, dried oregano, salt and pepper. Grill on each side and top with feta.
9. Toss okra and cherry tomatoes with smoked paprika, olive oil, salt and white pepper and place on skewers. Grill on each side and top with fresh thyme.
When done, toss with a bit of balsamic vinegar.