Woo-Hoo Let's Hear it for Veggies!!
Find a Conversation
| Fri, 05-14-2004 - 10:05am |
My strategy?
At least 2 veggie dishes each evening to go with our meat.
Some recipes I've tried that we both love (they're all available on these boards and in the SBD original book)
Creamed spinach (so easy, and scrumptious)
Roasted Asparagus with Pine nuts from daily dish (can omit the balsamic --just roasting with shallots and adding pine nuts make it great)
Zucchini hash browns (yum!!!) or also simply sauteed with onions
Yellow Squash casserole
Broiled tomatoes with pesto (buy pesto already made to save time)
Cucumber & Onion salad (I think it's from WW -- marinate--for several hours or overnight-- sliced cucumbers & vidalia in apple cider vinegar & olive oil, add some splenda) -- eat it nice & cold!
Tomato salad (sliced, with balsamic, some garlic, snipped basil, olive oil, salt & pepper)
Spinach salad (it's wonderful, especially with P2 pear & toasted almonds or pine nuts -- use balsamic vinaigrette you whip up from scratch)
And don't forget the easy roasted eggplant & red pepper--it's a winner, and low maintenance to prepare!
Tonight I'm planning Eggplant Rolatini!
My husband told me last night he really likes eating this way -- when you fill up on vegetables, you feel good. No need for rice or carbs. And they taste so great!
So everyone get out and load up your vegetable drawers this weekend!
Edited 7/12/2004 8:04 am ET ET by mrss2001

Pages
I like the idea of marinating the veggies first - I'll have to do that next time.
Other than the obvious choices, does anyone grill any interesting vegetables? Or have any innovative recipes to use grilled veggies in?
Karen :)
I used to work in catering, and grilled vegetables were a best seller and so easy to make!
The last two nights, I also made grilled vegetables. I marinate mine in olive oil & balsamic vinegar, with some salt and pepper.
Susan :)
Karen we did the cauliflower again last night!
Susan :)
Thanks,
Karen :)
I'll give it a go -- sorry this is so long but the main thing is cutting veggies so they can lie flat on the grill and not fall in!
I don't really measure! I take a casserole dish (the oval gratin dish type is what I use), add some balsamic vinegar & olive oil (use the best quality balsamic you can find) and season with salt & pepper. The dish should be big enough that the veggies can fit in a single layer if at all possible.
Then I slice my veggies -- lengthwise, and pretty thick (about 1/4 to 2/3 inch) so they don't fall into the grill. I use eggplant, zucchini, yellow squash-- you can use sweet potatoes I'm sure. You can also use mushrooms (cut them in 1/2 lengthwise or else use nice big portabellas, cut into lengthwise strips), red or vidalia onions (keep them pretty big, in quarters, and keep the root end intact so they don't fall apart), carrots cut lengthwise (although I avoid them altogether on this diet LOL). I'm sure you can also use cauliflower (I know you love that!).
For peppers, keep them in big pieces so they don't fall through. I suggest you cut off both ends (use them later in omelets etc), then slit them on one side so you can lay them out flat (to remove white pith & seeds). Cut them into flat rectangles (between 2 & 4 per pepper) that can cook evenly on the grill. By the way, peppers and onions take the longest to grill, so put these on the grill first and leave them on till they soften & get nice grill marks. Red peppers are my favorite color for grilling.
Marinate the veggies in the marinade at least an hour; preferably, an afternoon. The oil in the marinade will also help keep them from sticking on the grill.
When you put them on the grill, arrange them so they'll get nice crosswise grill marks (very important for presentation LOL). Be sure the grill is hot and don't turn them over till you get a nice grill mark. I like to grill my veggies till they soften and start to caramelize. Eggplant turns so wonderfully sweet this way!
You can pour leftover marinade on top of the veggies when they're done cooking. Just arrange them on a platter -- you can make it artistic if you're entertaining. Some fresh basil would be nice on top also. You can serve these cold, too -- nice for a picnic.
Let me know if any of this is confusing. It's hard to put it in writing.
Enjoy!
Rebecca
Susan :)
Pages