There are hundreds of health benefits to eating vegetables, but I’m sure most of us have a vivid memory of gagging on a vegie that just didn’t taste good… But, have you ever eaten a vegetable and thought ‘woah, I never knew could taste so good’? Perhaps it was a herb or a dressing that really brought that bland vegetable to life. Let me share some vegetable hacks that will make you reconsider your relationship with some of the most loathed vegetables.

Roasted Brussles Sprouts: Halve them and toss with a dash of olive oil and a little salt, pepper and chilli flakes. Roast for 20 mins and dress with balsamic vinegar.

Eat ‘em Young: Baby artichokes, squashes, carrots and turnips are far less bitter and more tender than the ‘adult’ ones.

Slow dance with leeks and onions: To bring out some lovely caramalisation and sweetness, you need to cook them slowly with a little olive oil. This will remove any sharpness.

Eat them sun ripened: If you keep your tomatoes in the fridge, they just won’t taste as good as those you leave to ripen on the windowsill. Tomatoes are best eaten in summer and autumn and are perfect with basil and cheese.

Minty Peas: Mint and peas are a classic combination. Once cooked, toss your peas with fresh mint and a squeeze of orange.

Modern twist: Roast cauliflower with chives and Parmesan for a modern twist on the old cauliflower cheese

BBQ beauties: Throw strong flavoured asparagus on the BBQ then toss with basil and a dash of olive oil. Zucchini is amazing BBQ’d rubbed with garlic and a brush of olive oil, once served squeeze lemon over the top.

Making beans a must: Sauté green beans and then pair them with some seeded or Dijon mustard.

Getting Dressed to Impress: The following salad dressing can be used for all sorts of salad mixes. You can mix up your dressing with the ‘optional extras’ to really change up the flavor.

Combine the following the make 1 cup of dressing:
3/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
Salt
Fresh-ground pepper
Optional extras: spoonful of mustard, minced shallots, minced garlic, minced fresh herbs, teaspoon dried herbs, spoonful of honey or brown sugar

If you once ate a vegetable and vowed to never go back there again, I dare you to try. Mix up the way you cook vegetables and aim to make the vegetables the hero on the plate. Head to the farmers markets for some seasonal and truly flavoursome produce, and then try roasting, sautéing or blanching your vegetables. Match them with different herbs, spices and dressings to revamp their flavor and their appeal. Never forget, it takes ten tastes to transform your tastes!

Until next time…

Eat well, be well.
Lisa Donaldson APD
www.FEEDinc.net
3 / 4 Kennedy St Kingston