Fresh Approach to Vegetables

Best Bites

You can’t beat spring and summer for the best variety and quality of vegetables — whether from local supermarkets, farmers markets or your own backyard. Here are some ways to enjoy this fresh bounty.

Roast ‘em. Mushrooms, asparagus and sweet onion team up well. Place vegetables in a roasting pan and sprinkle with walnut or olive oil and garlic powder; lightly salt and pepper. Cook hot and fast, about 410°F for 8 to 12 minutes, depending on thickness of vegetables. Don’t overcook. Roasting brings out the maximum flavors of vegetables.

Grill ‘em. Cut vegetables into thick strips or chunks. Best choices: whole mushrooms, halved tomato, onion, chunks of zucchini and squash. Place a sheet of heavy foil brushed lightly with olive oil on your grill. Arrange vegetables on the foil and cook until tender — easy cleanup.

Stuff ‘em. Wrap thinly sliced vegetables, such as cucumber, tomatoes, pepper and green onion, in a tortilla; top with plain Greek yogurt and salsa. Or stuff partially cooked, whole bell pepper shells with a mixture of cooked brown rice, minced onion and mushroom, and pine nuts. Heat in the oven, then serve warm.

Toss a pasta salad. Slice cooked green beans, potatoes and carrots and stir together with grape tomatoes and cooked whole-wheat pasta. Dressing: Whisk fresh chopped herbs, lemon juice, Dijon mustard, garlic and hot pepper flakes with olive oil or create your own fresh approach.

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