For the most part, vegetables should be served close to their natural form.  We tend to overcook them and by doing so, we don’t allow them to serve us in their greatest capacity.  When cooking, use steam, roasting, or baking whenever possible.  Potatoes, for example, are better steamed than boiled.  Other vegetables retain more of their nutrients and flavor when they are not boiled.  When certain vegetables are out of season, check out the frozen vegetable isle of your grocery store.  With today’s flash-freeze technology, vegetables are preserved at their peak and retain much of their nutrients and flavors.

Baking, and especially roasting, brings out the natural sugars and the latter produces a delicious caramelized dish.

Shredded veggies

Steamed veggies

Roasted veggies

Slow Cooker

Eggplant, breaded

Eggplant, roll-ups

Eggplant Parmesan

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