How to make vegetables more appetizing?

[MidwesternGal]

Okay this might be a silly question, but I have never actually cooked vegetables before (just tossed into casseroles or other dishes).

We went out to Applebee's the other night and I had their seafood platter. It comes with mixed vegetables. The veggies were GREAT! It was broccoli, yellow squash, and peas in the pod.

How do I do that at home? I love the mixed veggies that are served with dinner platters when we go out to places like that (ie, steak houses or places like Applebees or Bennigans, etc), but I have no idea how to recreate that taste at home.

Does anyone know how to cook them like that?

Thanks!!

[Jennifer]

Usually they are steamed and then topped with lots of butter :)

There are two ways to acheive this - if you have a steamer basket cut up your veggies add them to the basket with an inch or so of water underneath - allow to boil and let steam (covered) until appropriate doneness (I like to check after a few minutes and want a fork to be able to pierce them easily).

If you don't have a steamer basket you can cut up the veggies and add to a saucepan. Put no 1/2-3/4 of an inch of water on top of them, cover and bring to a boil on medium/high heat. When boiling turn WAY down and allow to cook for a few minutes. Strain out the water - toss in a little butter.

Easy!

[PurpleRose]

Basically I want to find a way to sneak more vegetables into meals, and the tastier the better! DH is not fond of plain veggies as sides. I've looked through a lot of the recipe threads and found good recipes, but I'm still looking for tasty veggie recipes as well as ways to work vegetables into my current recipes. TIA!

[lawyerlee]

I think just about any veggie tastes fantastic if you roast it in the oven. Just clean them as you would to prepare them for any other cooking method. Coat them with olive oil and sprinkle kosher salt and freshly ground black pepper over them on a baking sheet. It couldn't be easier, and it tastes so good!

[paiger]

Not sure if you are in a location that grilling is an option right now due to weather, but like roasting I LOVE grilled veggies. They are SO good, and you fix them just like you would to roast then you can just put them on an aluminum foil boat.

Do you make stir fry very often? That's an easy way for me to add veggies, b/c I'm doing it with the meat.

Another thing is if you use the crockpot. You can pretty much put veggies into most crockpot recipes even if it doesn't call for that. Just throw some carrots, corn and celery in there too.

[KK812]

I'll be watching this thread, since I am a veggie hater. :)

One thing I do that DH & I like is frozen Brussels sprouts in an 8x8 baking dish, drizzle with EVOO, sprinkle with garlic, parsley, salt, pepper, and a little grated parm, and toss together. Pretty much the roasted veggies lawyerlee suggested, but with a little extra something. DH used to hate Brussels sprouts, but he likes them when I prepare them this way and when I steam them. :) (Steaming is another good prep, it keeps them fresher and crisper, imo.)

[emmjay]

I think just about any veggie tastes fantastic if you roast it in the oven. Just clean them as you would to prepare them for any other cooking method. Coat them with olive oil and sprinkle kosher salt and freshly ground black pepper over them on a baking sheet. It couldn't be easier, and it tastes so good!
I agree with this! I am always roasting vegetables - I like a mix of zucchini, red bell peppers and asparagus. I also love to stir fry them. There are a ton of good stirfry sauces you can buy in a jar, or you can make your own.

If you really want to sneak in veggies, you can always puree them and add them to sauces.

[thedoorchick]

I like to oven fry vegetables, especially zucchini. Just spray with cooking spray and sprinkle with breadcrumbs and bake till browned.

[c'est la vie]

I like to steam broccoli, cauli flower etc. and cover them w/ a cheese sauce.

Also, I like to coat vegetables w/ olive oil and red wine vinegar before grilling. Then I sprinkle them w/ crumbled feta cheese and seasoning before serving.

[lil_geek]

I started 'sneaking' veggies into things (OMG it sounds like I am making dinner for a 4 year old, nope, DH!)

I VERY FINELY (if I had my food processor our would have used it) diced frozen carrots and put them into pasta sauce, burgers, meatloaf etc.

Another option is veggies and dip... DH will eat a lot more raw veggies then cooked.

[jellybeany]

I love roasted veggies. I love the flavor that comes out of them!

[jimmysgirl424]

I think just about any veggie tastes fantastic if you roast it in the oven. Just clean them as you would to prepare them for any other cooking method. Coat them with olive oil and sprinkle kosher salt and freshly ground black pepper over them on a baking sheet. It couldn't be easier, and it tastes so good!

This sounds right up my alley. Can you tell me what temp to roast them at and for how long? And which veggies typically turn out the best cooked that way? I can only think of stuff like carrots, potatoes, zuchinni...what else?

[MidwesternGal]

Wow, that is easy!
Thanks!!

[snowzilla]

More often than not, I steam my veggies, until they're *just* tender-crisp, and then I toss them into a saute pan with a wee bit of olive oil, and a boatload of garlic. ;) Salt and pepper them while they're sauteeing - you're just infusing them with the flavor of the garlic and oil - not cooking them until they're mushy.

And, if you're feeling adventurous, splash some balsamic vinegar on them - make sure the saute pan is nice and hot, so the balsamic will sizzle and reduce quickly. The flavor is wonderful.

[snowzilla]

This sounds right up my alley. Can you tell me what temp to roast them at and for how long? And which veggies typically turn out the best cooked that way? I can only think of stuff like carrots, potatoes, zuchinni...what else?

I roast mine at 400, I believe. You can even roast broccoli - with olive oil, garlic, and a few hot pepper flakes. SO yummy. :)

[vwinkel]

Casseroles are a good way to go to sneak in veggies. You can always up the quantity. Like lil_geek said, I also have to chop them up as tiny as possible so that DH doesn't notice!

I just tried this Company Beef Casserole (http://www.constantchatter.com/forum/showpost.php?p=297695&postcount=9) from the Ground Beef thread and it was very tasty!

[tenofcups]

I didn't really start eating vegetables till I discovered the joys of FRESH, very lightly cooked vegetables. Pretty much the only thing I'll make at home is vegetables that are very lightly sauteed (not more than a minute or two) in olive oil with garlic. Delicious. I NEVER used canned vegetables and with the exception of spinach, won't use frozen either. Dh also makes them in a wok sometimes, which ends up tasting very similar.

At the opposite extreme, some people like vegetables that are completely disguised -- spinach in a cream sauce, broccoli in a cheese sauce. I don't care for the sauces, but I know some people do.

[tenofcups]

I also saute with olive oil and garlic, but I skip the steaming step. Just throw right into the pan and cook for anywhere from a minute to maybe 5 minutes tops. I like mine still crispy (and they're better for you that way than overcooked veggies!). I determine the time the old-fashioned way -- I just keep tasting along the way :) .

[jellybeany]

This sounds right up my alley. Can you tell me what temp to roast them at and for how long? And which veggies typically turn out the best cooked that way? I can only think of stuff like carrots, potatoes, zuchinni...what else?

My fav right now is roasted brussel sprouts - I even get my DH who is a veggie-phobe to eat and enjoy them! :)

[emmjay]

Thanks to this thread I made roasted brussels sprouts for dinner - I've never had brussels sprouts before (they are the only vegetable my mom hates so she never made them). Anyway, they were awesome! I cut them in half, boiled them for 5 minutes in salted water, then drained them and laid them out on a baking sheet with olive oil and s&p. 375 degrees for 25 mins.

[mpc863]

I'm obsessed with roasted brussel sprouts right now. I had them for the first time 2 weeks ago and i've had them a few times since :)

i love vegetables but i'm always looking for more ways to eat them. snowzilla - roasted broccoli sounds delicious!

i like to roast asparagus as well with a little olive oil, salt, pepper, and parmesan cheese. yum!

[PurpleRose]

Wow! I can't believe how many good ideas you all have for dressing up veggies! I bet DH would be more likely to eat them if I seasoned them first and roasted them or grilled them. I LOVE the ideas suggested. And thanks for reminding me of stirfrying--we used to stirfry all the time, but haven't in a while.

Please keep the good ideas coming! I'll let you know which ones DH approves of. ;)

[Sadie]

You can add carrots and/or cauliflower to mashed potatoes very easily. Just boil them along with the potatoes and mash them all together. The carrots will turn the mashed potatoes orange, but the taste is very very subtle. It's a good way to sneak veggies into something that isn't all that nutritious.

I have to agree with roasting or grilling veggies too--we love grilled asparagus, green and red peppers, etc.

You can add grated carrot to meatloaf or burgers.
Add zucchini, carrot, eggplant, mushrooms, etc. to spahetti sauce, lasagna, etc.
Stuff chicken breasts with spinach--I have a great recipe if you're interested.

Oh, and my favortie way to cook green beans (even my 16-yr-old brother loves these, and he won't eat green beans any other way): I steam them, then sautee briefly in olive oil with garlic, salt, and paprika. Soooo good.

[Renrel]

We make a quick dish we call mediteranian chicken, which in excence browned chicken and marinated vegies with a sauce thown together from some of the marinate and some soup stock. We throw in sun dryed tomatos, olives, articokes and have started throwing in a few fresh vegies as well. Red peppers, sauted onions and suprisingly sweet potatos have gone over well. You can really play around with any vegies you like in this and it is pretty easy and fast. I Like that we keep the marinated veggies in the house at all times, so the ingrediates are always ready.

Veggies on pizza are great.

We also to roasted and stir fry alot.

Soups are a great place to "hide" veggies, as are sauces for other things.

I drown veggies I am not found of in dressing. Not the healthies way to get him into me, but so far I think it is healther than not eatting then.

[SingleWhiteFemale]

I use this recipe with green beans as well. It is even better the next day (and I like to reheat the leftovers). If you're trying to cut back on sugar, you don't need an entire teaspooon (I use maybe 1/4 teaspoon, at most).
Chilled Sesame Asparagus (http://food.aol.com/food/recipefinder.dyn?action=displayRecipe&recipe_id=422556)
From Southern Living


1 1/2 to 2 pounds fresh asparagus, trimmed
2 tablespoons plus 2 teaspoons dark sesame oil
1 tablespoon plus 1 teaspoon rice vinegar
1 tablespoon plus 1 teaspoon soy sauce
1 teaspoon sugar
1 tablespoon sesame seeds, toasted

Cook asparagus in boiling water about 4 to 5 minutes or until crisp-tender. Plunge asparagus into ice water to stop the cooking process; drain, cover, and chill 2 hours.

Whisk together sesame oil and next 3 ingredients. Chill 2 hours.

Arrange asparagus on a serving dish; spoon dressing evenly over top. Sprinkle with sesame seeds.

Yield: Makes 4 to 6 servingsWe absolutely love these asparagus and bacon bundles. You don't taste the asparagus. I bake them, and do for almost 20 minutes, then broil to crisp up the bacon.
Bacon Wrapped Asparagus Bundles (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_28064,00.html?rsrc=search)

1 1/2 pounds asparagus spears, trimmed 4 to 5 inches long tips
Extra-virgin olive oil, for drizzling
A few grinds black pepper
4 slices center cut bacon or pancetta
Chopped chives or scallions, optional garnish


Preheat oven, if using, to 400 degrees F.

Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper. Take a quick count of the spear tips. Divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients.

To grill, place bundles on hot grill and cover. Cook 10 to 12 minutes until bacon is crisp and asparagus bundles are tender.

For oven preparation, place bundles on slotted broiler pan. Bake 12 minutes.

[laura]

In our transition to adult eating, as I like to call it, post-college, I started cooking veggies with sauces I found in Cooking Light. Now I'm mostly too lazy to make any sauces, but they do have some good ones that are pretty easy, fairly healthy, and resulted in my husband now *loving* veggies he used to hate, like asparagus.

Like others I mostly roast or grill veggies; I don't like a mushy consistency, so I don't mash anything except potatoes and I don't like veggies in casseroles or the crockpot - anything that makes them mushy, blech. I used to always steam them, but for lack of a better description, I've found I prefer my veggies more dry. :p Roasting brussel sprouts is actually on my To Do list since one of my coworkers was RAVING about them back around Thanksgiving sometime - thanks for the reminder! In any case, we generally drizzle olive oil, kosher salt, pepper, sometimes garlic powder or grated parm and then grill or roast: asparagus, zucchini, peppers (I like red/yellow/orange mix), broccoli, cauliflower, carrots, snowpeas/peapods... sometimes we saute spinach, but I actually prefer fresh spinach in salad w/ mixed greens so we eat that instead.

[twainny]

I buy the bags of Stouffers (I think it is stouffers) Chicken Alfredo... SUPER YUMMY, and I add in additional veggies. You can pretty much add in anything, I usually add in addition peas and broccli, I would NEVER eat broccli otherwise!

[myshel]

I don't know if this helps, but I often stir fry veggies with thinly sliced meats in a sauce of some sort. DH, who is a veggie hater, with often eat them that way. I also add them to soups. For instance, I make a Rachel Ray pizza stoup, but will add finely cut carrots and celery to the mix. I've also been known to do this with Italian dishes like pastas with sauces and lasagna.

[SweetRed]

I like boiling my veggies in chicken or veggie broth for a few minutes -- just enough to cook them but not make them mushy. I do this every time I'm at a loss with what to do for a side dish. I've done it with green beans, broccoli, caluiflower, carrots, and zucchini. Yum! :)

[AmandaLeigh]

I like to make a mix of asparagus, zuchini, summer squash and onions on the grill. I marinate them with a tiny bit of pasta sauce, olive oil, and balsamic vinagar and then grill (on skewer or the grate thing with the tiny holes) for just a few minutes. The sugars from the pasta sauce carmalize and get a little crunch and sweet, but not overpowering. It tastes great on the george foreman too.

[Scooter]

I think the key to making tasty veggies, whether as a side or in something else, is to always use fresh and not to overcook them. DH used to think he hated veggies, until we realized his family broke those two rules. ;) Now he loves them, like me. Most vegetables should only be cooked until just softened. Also, a steamer is really crucial to own.


I'm a big fan of one-dish meals. Soups, stews, the crockpot, and stirfrys are all staples for us. And they're easy to add a lot of vegetables to. You can also make a quick veggie stirfry as a side dish. Lots of flavor, quick to cook, easy sauce.

For some other ideas, I have found that if you saute green beans and/or squash in some EVOO, sprinkle a little salt, pepper, and thyme on them, it makes a really tasty & simple side that even veggie-haters like. Only takes a few minutes to cook, so that's helpful.

Another good one--get acorn squash, cut them in half, scoop out the seeds. Put them face down in a baking dish with about a 1/2inch of water in the oven on 375 for about 10mins. Take them out, turn them face up. Sprinkle with salt & pepper. Add a pat of butter into each, and a heaping spoonful of brown sugar. Bake for another 10mins. You'll each end up with a 1/2 of a squash, which could seem like a lot, but it's hard not to eat it all!

And something to remember: mushrooms (especially shitakes) have a natural MSG in them. So if you add them to a dish it also adds a lot of extra flavor.

[NotDesperate]

I really love putting savory on green beans. Mmmm...

[bookworm]

I like to oven fry vegetables, especially zucchini. Just spray with cooking spray and sprinkle with breadcrumbs and bake till browned.

I do this too. And if you need to disguise it further, you can dip the zucchini in marinara after it is cooked!

[PurpleRose]

I'm a big fan of one-dish meals.

So are we! I've been looking through a lot of recipes to find ones that include a lot of vegetables, or ones that I could add vegetables to. If I find any that work well for us, I'll post them here. I'm planning to make chili this week, and I love it with lots of beans and peppers.

We've been eating kind of bland stuff recently since both DH and I have been sick recently, so I haven't had a chance to try most of the ideas yet. But thanks for posting them, and please keep the suggestions coming!

[ellidew]

I went looking for something simple to do to squash because i've been spraying it with olive oil and putting parm cheese on it and then baking but i wanted something new. I found this on the food network website. I don't know if it's good yet but it sounds yummy and simple!

1 tablespoon olive oil
1/4 cup sliced red onion
1 small yellow squash, cut into long 1/4-inch thick slices on the diagonal
1 small zucchini, cut into long 1/4-inch thick slices on the diagonal
1 clove garlic, finely chopped
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 cherry tomatoes, halved
1 tablespoon thinly sliced basil leaves

Heat the oil in a large skillet over medium-high heat. Add the onion, squash, zucchini, garlic, salt, and pepper and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes. Add the tomatoes and basil and cook, stirring, until tender, about 1 minute more. Serve immediately.

[tlew12778]

I make veggies all the time since DH is vegetarian. I never do one dish meals. He'd probably ask me where the rest of the food was :).

Some ways I make them:
Roast them with garlic, tomatoes, basil and EVOO.
Blanch them and toss them with fresh pesto (which I make all summer long since I grow my own basil).
Steam them (a microwave steamer really cuts down on the equipment and time needed) then toss with EVOO (or butter) salt and maybe fresh garlic (you have to let it sit for all the veggies to absorb the garlic taste though)
Slathered in bechamel (white sauce made with flour, milk, salt, parm, and butter) and baked in the oven. Bechamel is also the base for potatoes au gratin.
Grilled, sometimes I will marinate them first.

I don't do potatoes bc DH likes to think he is doing the SB Diet, but here it is common to bake new potatoes with a sprig of rosemary, EVOO, and salt.

[camberne]

I have my veggie steamer and it has a "flavour basket" that you can put your spices into so it steams the flavour into them... and then butter, butter, butter... butter makes everything better!! :D

In the summer, there's nothing like veggies wrapped in foil and put over a fire with onions and butter. Gosh, I can't wait!!

[katmg]

I just found a simple sauce for roasted carrots that is really yummy:

1 1/2 T. butter
1 1/2 T. honey

melt together in a small saucepan
Add:

1 t. balsamic vinegar

Pour over roasted carrots. Devour!

(DH poured the extra on rice and ate that like dessert. :p )

[PurpleRose]

Just wanted to update! It warms up pretty early here in GA, and we've been grilling for a while now. We're doing lots of kebobs and just throwing veggies on the grill. Yum! DH likes it too. He also likes the roast veggies with parm and olive oil. Thank you all so much for all the recipes you've shared!

Question: I love eggplant parmesan (get it out), and I'd love to be able to make it at home. How do I prepare the eggplant to get the bitterness out? Is just salting it enough?

[nettreefrog]

My DH makes fabulous green beans... We buy them fresh and put them in a pan with a bit of olive oil, garlic, pepper, and a touch of salt. They come out fabulous every time.