Favorite vegetables

[sisterbub]

There are so many veggies on this diet, er, way of life, that I've tried just about everything I can think of to make them more interesting. So far, these are my favorites:

Oprah Roasted Vegetables
Saw her personal chef make this on the show about 12 years ago...

Beat 2 egg whites in a small bowl. Add spicy seasoning. Cajun seasoning is great. I also use lots of red pepper & some salt.

Spray a foil-lined cookie sheet with Pam or other spray. Preheat oven to 425 degrees.

Cut veggies of your choice into bite-sized pieces. Dip in egg white mixture & place on cookie sheet. Spray with more Pam & bake 15 - 30 minutes, depending upon vegetables used.

My favprites for this are zuchinni & long, skinny eggplant. Mushrooms are also good, but be sure to check them early because they bake fast. Sweet potatoes are also good. The egghites form a nice, crispy crust.

Black-Eyed Peas

Heat organic chicken broth in saucepan to a simmer.

Add one piece of turkey bacon, torn into small pieces.

Add frozen black-eyed peas, cover & simmer 35 - 40 minutes.
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So, what are some of your favorite vegetables & ways to prepare them?

[GaBelle]

I'm simple & mom to 2 very little ones so my time is limited but here are my favs:
-Steamed, grilled, or roasted asparagus seasoned w/parm. chz & lemon
-Creamed spinach
-Broccoli w/shredded ff chz
-Cauliflower w/shredded ff chz
-Portabello mushrooms w/sauce & chz
-Celery sticks w/hummus or natural PB
-Eggplant
-Spaghetti squash
-Yellow/summer squash

[onesunshinerider]

How long do you beat the egg whites? You're not wanting like meringue are you? I want to try this as soon as it cools down and I will turn my oven on.

[sisterbub]

Mmmm, sounds good, Gabelle. How do you cook the eggplant & squashes?

Sunshinerider, You just beat the egg whites with a fork until well blended, a minute or so. It doesn't need to be fluffy.

Yes, too hot here to bake today also!

[ShannyBannany]

Sisterbub:
Thank you, thank you, thank you for posting the Oprah roasted vegetables. I have always been a bad veggie eater and I must say, last night we roasted summer squash and zucchini with that method and it was like they were fried. YUMMY! I ate more veggies last night then I did all week. Thanks again!

[sisterbub]

Sisterbub:
Thank you, thank you, thank you for posting the Oprah roasted vegetables. I have always been a bad veggie eater and I must say, last night we roasted summer squash and zucchini with that method and it was like they were fried. YUMMY! I ate more veggies last night then I did all week. Thanks again!

ShannyBannany, You are so welcome! They really are good, aren't they? No wonder Oprah got so skinny. Well, having the personal chef to make the delicious, low-cal food probably doesn't hurt, either! Anyway, very glad you liked it.

[BlondeLosinIT]

Regardng the Oprah recipie: I was thinking of making that but bringing it to my sister in laws house for dinner. It will be later in the day. Wondering if this dish is best served right out or shortly after taking it out of the oven? Wondering if they will get soggy?

[recipelover]

You can always find the Oprah roasted veggie recipe easily in the future and also some other good vegetables recipes in my recipe summary sticky. If you haven't checked it out, you need to do so. It will give you lots more ideas for vegetables on this diet.

[mommy2three]

Fall Roasted Veggies with Lemon Mustard Vinaigrette

3 carrots, peeled and cut into about 2-inch pieces (if you can purchase thick carrots for this)
2 big onions (cut into 6 wedges)
1 large red bell pepper, seeded and cut into thick strips
1 large green bell pepper, seeded and cut into thick sprips
1 yellow squash, cut into quarters lengthwise
1-2 large zucchini, cut into quarters, lenghwise
1/4 cup olive oil (or to taste)
1-2 tablespoon minced garlic (optional)
salt and pepper


LEMON MUSTARD DRESSING
1/4 cup olive oil
2 tablespoons water
2 teaspoons red wine vinegar
2 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
minced shallots (minced garlic may be substituted for the shallots)
salt and pepper
fresh herbs




1. Set oven to 400 degrees.
2. Grease a large baking sheet/pan.
3. Mix all the veggies with olive oil and garlic (if using) to coat well.
4. Season with salt and pepper.
5. Place on the baking pan.
6. Roast in oven for about 30-35 minutes, or until tender.
7. To make the lemon-mustard vinaigrette: whisk all ingredients together while the veggies are roasting.
8. Place the roasted veggies in a serving bowl and pour the vinaigrette over the warm veggies, then serve.

[luvs_torun]

Here is a recipe for Roasted Peppers and Onions:

Ingredients
2 Tbl. olive oil
2 medium green bell peppers
2 medium red bell peppers
2 medium yellow bell peppers
4 small onions
1 teaspoon dried Italian seasoning
1/2 teaspoon dried basil
1/4 teaspoon ground cumin
Salt
Pepper

1. Preheat oven to 375°F. Spray 15×10-inch jelly-roll pan with Pam.

2. Cut bell peppers into 1-1/2-inch pieces. Cut onions into quarters. Place vegetables on prepared pan. Coat vegetables with Olive oil. Bake 20 minutes; stir. Sprinkle with Italian seasoning, basil and cumin (salt and pepper to taste).

3. Increase oven temperature to 425°F. Bake 20 minutes or until vegetables are crisp-tender and edges are lightly browned.
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[surfer376]

Roast Vegetable Medley

Use true baby carrots, which are sweet and tender, instead of shaved-down regular carrots.


1 cup baby carrots with tops (about 5 ounces)
1 1/2 tablespoons extra virgin olive oil
2 1/2 teaspoons chopped fresh oregano
2 1/2 teaspoons chopped fresh mint
3/4 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon freshly ground black pepper
24 garlic cloves, peeled (I would use already chopped)
8 large shallots, peeled and halved lengthwise
3 red bell peppers, cut into 1-inch pieces (about 1 1/4 pounds)
1 large yellow squash, halved lengthwise and cut into 1-inch pieces (about 6 ounces)
1 fennel bulb, cut into (1/2-inch thick) wedges (about 15 ounces)
1 large zucchini, halved lengthwise and cut into 1-inch pieces (about 7 ounces)
Cooking spray

Preheat oven to 450°.
Place 1 oven rack in upper third of oven, and place the second rack in lower third of oven.

Cut tops off carrots; discard tops. Combine carrots and remaining ingredients except cooking spray in a large bowl; toss to combine. Divide vegetable mixture evenly between 2 jelly-roll pans coated with cooking spray. Bake at 450° for 12 minutes, stirring once; rotate pans on oven racks. Bake 12 additional minutes or until vegetables begin to brown, stirring once.

Yield: 8 servings (serving size: about 3/4 cup)

CALORIES 89(31% from fat); FAT 3.1g (sat 0.4g,mono 2g,poly 0.4g); PROTEIN 3g; CHOLESTEROL 0.0mg; CALCIUM 59mg; SODIUM 253mg; FIBER 3.6g; IRON 1.1mg; CARBOHYDRATE 14.3g
Cooking Light, APRIL 2006