Our garden is starting to produce and the farmers market is packed with fresh, delicious veggies. This time of year is perfect for incorporating even more vegetables into your diet.
Though it might take a bit of time to clean and prep the veggies, cooking them can be relatively easy. Hint: Clean and cut up your veggies for 3 days to a week at one time to save time and make it easier to choose veggies when you are in a hurry or tired.
Microwave: When in a hurry or if you aren’t sure how to fix your veggies, microwave them. Microwaving actually preserves the nutrients in vegetables better than any other cooking method.
Grill: Grilling vegetables is easy and tasty. Grilling locks in flavor and caramelizes the surface which gives them a crisp sweet flavor. Try grilling corn, asparagus, peppers, zucchini, onions and potatoes. Simply wrap in foil, drizzle with olive oil and season with herbs.
Roast: Like grilling, roasting veggies give them a slight char and sweet texture. It is simple too. Place the cut up veggies on a cookie sheet, drizzle with olive oil and season with herbal salt. This techniques works with just about everything but is especially good with broccoli, cauliflower, green beans, beets, sweet potatoes, onions, and brussel sprouts.
Steaming: Steaming vegetables means cooking without submerging them in water. Steaming retains more vitamins and minerals than boiling. Almost every vegetable can be steamed but it most desirable with tender veggies like pea pods.
Sautéing: Sautéing minimizes nutrient loss and the oil used helps your body absorb more of the nutrients. Again, most any vegetable can be sautéed.