Sunday, November 9, 2014

New ways with veggies

Most of us are always on the lookout for new ideas in getting more vegetables in our diet.  I drink a lot of smoothies, I have a stir fry and sauce recipe that I make a lot and there is always the omelette that you can pile on the veggies.  But today when I was in Wegmans. . . what? you don't have a Wegmans near you?  Oh, you have my deepest sympathy. . . a lady was demonstrating and giving tastes of roasted vegetables.  Nothing could  be easier.  She had acorn squash sliced in half inch strips, bell peppers, cauliflower, and several other varieties.  You put all the cut up vegetables in a bowl and with your hands, coat them with a mixture of olive oil and salt and pepper.  Next spread them out on a cookie sheet and roast in the oven for half an hour.  I was pleasantly surprised at how great this tasted.  Guess what I'm having for dinner tonight!  The purpose of her demonstration was to promote Wegman's pre-washed, pre-cut, and packaged veggies.  I passed on that and chose my own veggies from Wegman's phenomenal produce section.  I bought brussels sprouts, parsnips, cauliflower, acorn squash, and carrots.  You can use just about any combination you want.

1 comment:

  1. I have only recently discovered brussels sprouts are lovely roasted, tossed in balsamic vinegar and oil, until just tender. yummy!

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