medawyn Posted July 18, 2014 Share Posted July 18, 2014 I love vegetables. My husband eats precisely two vegetables, three if you count raw carrots (which, I mean, I do, but I can only serve carrot sticks with so many meals in a week), and four if you count potatoes. I'm realizing that I have stopped eating so many veggies, because when I cook with DH in mind, it's meat/starch + one of his approved vegetables (green beans and sugar snap peas, if you are curious). Lunch is often a salad, but now I'm cooking for three littles, and I'm falling back on not-enough-veggies, lots of quesadillas/pasta/grilled cheese. I've got to nip this in the bud! So bring on your favorite summer vegetable recipes - sides or mains, it doesn't matter. I'm looking to re-energize my recipe file, get back in the habit of cooking 2-3 vegetables for every meal, and perhaps encourage DH to actually try something new. (Or at least be polite about it's existence on the table while I encourage the toddlers to actually eat something new.) I'm thinking about focusing on corn, tomatoes, and summer squash for the next few weeks, but I'll take whatever you've got! Quote Link to comment Share on other sites More sharing options...
chocolatechip Posted July 18, 2014 Share Posted July 18, 2014 I really like Greek salad: tomatoes, cucumbers, red onion, Kalamata olives, and feta in an olive oil-lemon juice-oregano dressing. :drool5: I'm not very inventive with corn: we just usually drop it into boiling water for 3 minutes or so to warm it up, then serve still on the cobs. You can cut it off if that's better. It's good with lots of butter. You could try grilling summer squash - they're really tasty that way. We also sometimes have them cooked in butter/olive oil with onions on the stovetop. Not tomatoes/corn/squash, and probably not the best for hot summer days, but roasted cauliflower is really delicious. Just cut it into bite-sized florets, toss it generously with olive oil, and sprinkle with salt and pepper. You can also add sliced/minced garlic if you like. Then roast at about 425 degrees F. until the cauliflower is tender (not crunchy). The bitter "cabbage-y" taste is removed in the roasting process and it is SO GOOD. I can eat a whole head of cauliflower cooked this way by myself. . .I know, awful! Quote Link to comment Share on other sites More sharing options...
NicksMama-Zack's Mama Too Posted July 18, 2014 Share Posted July 18, 2014 Toss just about any sliced veggie in olive oil, garlic and a bit of kosher salt and GRILL it. I just use a disposable aluminum/tin foil tray. My favorties are red onion with red and yellow pepper, squash/zuchinni with vidalia onions, aspragus.... Quote Link to comment Share on other sites More sharing options...
LostSurprise Posted July 18, 2014 Share Posted July 18, 2014 Toss just about any sliced veggie in olive oil, garlic and a bit of kosher salt and GRILL it. I just use a disposable aluminum/tin foil tray. My favorties are red onion with red and yellow pepper, squash/zuchinni with vidalia onions, aspragus.... :iagree: So good. Almost everything is good this way. Also, chopped small, grilled and on a crostini (basically small toast) with olive oil and Italian spices (especially fresh basil). Yum. Quote Link to comment Share on other sites More sharing options...
Spryte Posted July 18, 2014 Share Posted July 18, 2014 Toss just about any sliced veggie in olive oil, garlic and a bit of kosher salt and GRILL it. I just use a disposable aluminum/tin foil tray. My favorties are red onion with red and yellow pepper, squash/zuchinni with vidalia onions, aspragus.... And if you feel the need to spice that up a teensy bit, use the Good Seasons packets... We used to love those. Can't eat them now, due to gluten issues, but we do something similar with our own spices. DH hated summer squash till he tried this. Slice lengthwise, soak in Good Seasons, grill right on the grill. Yum. Quote Link to comment Share on other sites More sharing options...
Hannahs4 Posted July 18, 2014 Share Posted July 18, 2014 You can also hide puréed zucchini in just about everything.... Really, it is very mild. Grated can be detected, puréed (in a blender) usually cannot. I make zucchini pancakes, throw the purée in spaghetti, and use it in place of applesauce in muffins. When I make smoothies I always add greens or baby kale to them, another way to get more veggies in their diet. Quote Link to comment Share on other sites More sharing options...
Rachel Posted July 18, 2014 Share Posted July 18, 2014 Sliced cucumbers, sprinkle lightly with salt, soak in vinegar. I especially like it chilled. Quote Link to comment Share on other sites More sharing options...
medawyn Posted July 19, 2014 Author Share Posted July 19, 2014 You can also hide puréed zucchini in just about everything.... Really, it is very mild. Grated can be detected, puréed (in a blender) usually cannot. I make zucchini pancakes, throw the purée in spaghetti, and use it in place of applesauce in muffins. When I make smoothies I always add greens or baby kale to them, another way to get more veggies in their diet. We do green smoothies for morning snack almost every day (minus DH who is working and greens phobic). I usually sneak shredded zucchini into my sauces/casseroles, but I hadn't considered pureeing it. That opens up some more possibilities. Quote Link to comment Share on other sites More sharing options...
medawyn Posted July 19, 2014 Author Share Posted July 19, 2014 Looks like we're definitely firing up the grill this weekend! Yum! Quote Link to comment Share on other sites More sharing options...
Cera Posted July 19, 2014 Share Posted July 19, 2014 Steamed or grilled zucchini sprinkled with parmesan cheese is my go to summer veggie. My more adventurous eaters sprinkle a bit of kickin' chicken seasoning on it (a bit spicy). Sliced tomato and cucumber drizzled with italian dressing is another kid favorite. Quote Link to comment Share on other sites More sharing options...
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