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I'm looking for some new ways to prepare veggies so my hubby might like a few more. He's mostly a corn, carrot, green bean kind of guy and I'd like to be able to make some of the ones he doesn't like in new ways so he might try them again. I did attempt to roast a veggie ages ago but it didn't go all that well but I'd like to give it another shot with a verified good recipe. Anyone have any favorites? I love almost all veggies so I'm open to try most of them.
Sweet red pepper, remove seeds, vidalia onions in rings and garlic. Drizzle white wine, sea salt and olive oil, wrap in foil and cook for an hour at 325. Toss the garlic, dump the onion and pepper on his plate next to his steak and see if he tries them.
I'm looking for some new ways to prepare veggies so my hubby might like a few more. He's mostly a corn, carrot, green bean kind of guy and I'd like to be able to make some of the ones he doesn't like in new ways so he might try them again. I did attempt to roast a veggie ages ago but it didn't go all that well but I'd like to give it another shot with a verified good recipe. Anyone have any favorites? I love almost all veggies so I'm open to try most of them.
We have recently found the best roasted veggies are 1-onions and they are easy, just cut in 1/2 leaving the bottom in tack so they don't fall apart, brush with a little oil and garlic and stick on the grill or in the oven at 425 degrees. The other favorite is: asparagus or green bean bunches wrapped in proscuitto ham.
This is a new favorite. It works well grilled or baked/broiled.
Grilled Zucchini Spears with Lemon Vinaigrette
Dressing
1 tablespoon olive oil
½ tablespoon Dijon mustard
½ lemon, juice and zest
sea salt
black pepper, cracked
Spears
2 zucchini, quartered lengthwise
1 teaspoon olive oil
sea salt
black pepper, cracked
1 tablespoon pine nuts, toasted
1 tablespoon feta cheese
1 tablespoon basil, chopped
1. Vinaigrette: Whisk together all of the ingredients in a small bowl. Taste and re-season if necessary.
2. Zucchini: Toss the zucchini with the olive oil then season with sea salt and pepper in a bowl. Grill the zucchini on the grill (or in a grill pan) on one side until the grill marks appear, about 2 minutes. Flip wedges and grill an additional 1-2 minutes. Cut each quarter in half crosswise, return to bowl.
3. Pour the vinaigrette over the zucchini. Add the pine nuts, feta cheese, and basil, then toss gently to coat evenly. Serve warm. Enjoy.
yellow squash sometimes has a little more flavor, you might want to try that. We happen to love all squash (I do anyway) but zuchinni can be bland.
Nita
Squash is good. I love it too. Hubby won't eat it either. Well the only way I have him eating squash so far is spaghetti squash and I cook the squash and layer it in lasagna instead of noodles and he does love that.
Squash is good. I love it too. Hubby won't eat it either. Well the only way I have him eating squash so far is spaghetti squash and I cook the squash and layer it in lasagna instead of noodles and he does love that.
Veggies and Italian is a winner Try this one:
Ratatouille - Crock Pot
Serves about 6
1 pound eggplant, whole -- peeled and cut into 1/2 inch cubes
1/8 teaspoon salt
1/4 teaspoon salt
1 medium red onion -- chopped
2 medium bell peppers -- sweet, seeded, 3/4 inch pieces
10 ounces mushrooms -- quartered
14 1/2 ounces diced tomatoes -- drained
8 ounces tomato sauce
3/4 teaspoon pepper
1/2 teaspoon Italian seasoning
1 medium yellow squash -- 3/4 inch pieces
1 tablespoon fresh basil -- chopped
olive oil -- optional
Place eggplant in strainer, sprinkle with 1/8 teaspoon salt, let stand for 20 minutes. Press out as much liquid as possible.
Layer in crock pot: Eggplant, onion, bell peppers, mushrooms, tomatoes, pepper, Italian seasoning, and tomato sauce. Cook on low for 5 hours. (High - 3 hours)
Add squash in the last 45 minutes.Before serving stir in basil and 1/4 teaspoon salt. Drizzle with oil.
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