When you think of the vegetables that grace your weeknight dinner plate, what comes to mind? If it's steamed broccoli or frozen corn, it may be time to get more creative. Most of us would like to eat more vegetables; however, if we don't amp up the flavor, they can be boring. Nobody wants to eat boring vegetables.
Today I want to share with you 5 easy and delicious veggie side dishes that will elevate any meal and make the veggies the star of the plate!
Watch Me Make Them
The 'Recipes'
As always, I use the word recipe loosely, as I don't measure much of anything! I suggest watching the video above for the most accurate information. :-)
1.) Asparagus with Honey Mustard Sauce
To prep the asparagus, wash and dry the spears. Use your hands to break off the woody end (it will naturally break off right where the woody end stops and the edible part begins).
Choose a skillet big enough to hold your asparagus. Fill it will water and bring it up to a boil.
While the water is coming to a boil, prep the Honey-Mustard Sauce in a small bowl.
1 TBSP honey
1-2 tsp fresh lemon juice
pinch of salt
1 TBSP dijon mustard
1 tsp mayo
Whisk all the ingredients together until they are well blended. Set aside while you cook the asparagus.
Place the asparagus in the boiling water for about 2 minutes. Transfer immediately to an ice bath to stop the cooking. Transfer to a towel to dry. Serve asparagus with a big drizzle of the honey mustard sauce.
2.) Caprese Salad with Basil Vinaigrette
Start with the vinaigrette.
2 TBSP of tube basil (chopped basil and oil in a tube) Don't have this or don't want to use this? Chop 2 TBSP fresh basil and add 1 TBSP of olive oil.
1 TBSP white balsamic vinegar (white wine vinegar will work too)
salt and pepper
Chop up salad greens, and add to vinaigrette, toss to coat.
Slice a ripe tomato and some fresh mozzarella
Divide the salad greens on plates, then top each salad with several slices of tomato and cheese, alternating them over the greens. Top with a drizzle of balsamic reduction (or just a little sprinkle of balsamic vinegar).
3.) Cucumber Salad with Dill
Start with the dill vinaigrette.
2 TBSP white wine vinegar
pinch of salt
1 TBSP Miracle Whip (or Mayo, or Sour Cream, or Plain Greek Yogurt)
1 TBSP olive oil (optional)
1-2 TBSP chopped fresh dill
Slice an English cucumber ( I like these because they have fewer seeds), add the cucumber to the dressing, and toss to coat.
4.) Roasted Cauliflower with Garlic Oil
In a small bowl, create the garlic-flavored olive oil.
large clove of garlic, minced
pinch of salt
2 TBSP olive oil
Stir together and allow to sit. The garlic will flavor the olive oil while you cut the cauliflower into florets. Place the cauliflower in a large bowl. Spoon oil away from garlic. Dizzle the oil over the cauliflower, try to avoid using much of the garlic, as it will likely burn. Toss the cauliflower so it is lightly coated in garlic-flavored olive oil. Place the cauliflower on a parchment paper lined baking dish and roast at 400F, for about 20-30 minutes, depending on the size of the florets.
5.) Grilled Zucchini and Red Bell Pepper
Create garlic-flavored olive oil similar to above, but also include a 1/2 tsp Italian Seasoning.
Clean and slice the zucchini lengthwise. Cut the sides off the bell pepper. Coat the veggies in the flavored olive oil. Grill on a grill pan or outdoor grill until the veggies have nice grill marks and are tender without being mushy.
Once veggies are done, allow them to cool slightly, then slice on an angle and combine zucchini and bell pepper slices in a serving bowl. Top with some chopped parsley and a drizzle of balsamic reduction.
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