This blog was written by Stephanie Moore MS, RD/LD
Raise your hand if you’ve ever gotten bored with the same old vegetables. Seriously, you can only have canned green beans so many nights in a row. And when your dietitian tells you to just say no to potatoes, peas and corn….well, what else is there?!
Finding variety in food is hard work, especially when you feel intimated to branch out of the box when it comes to cooking. Here are 6 ways to change up your vegetables without breaking the bank with too many ingredients or requiring too much time in the kitchen.
1. Balsamic Roasted Carrots. It doesn’t matter if you prefer baby carrots, carrot sticks, or carrot coins- I’ve made all three. Toss your carrots with salt, pepper, and balsamic vinegar. Line a cookie sheet with foil, spread out carrots and roast in the oven at 450 F for about 15 minutes.
2. Green Beans with Lemon Juice and Slivered Almonds. These can be roasted or grilled, but I love to throw this together on the stove top. Trim fresh green beans then toss in a skillet sprayed with cooking spray. Toss around from time to time, sprinkle with salt and pepper. Squirt some lemon juice on top and add in some slivered almonds towards the end (too soon and the almonds burn).
3. Zucchini with Parmesan Cheese and Thyme. Thinly slice zucchini and place on a cookie sheet. Sprinkle with grated Parmesan cheese and thyme. Roast in the oven at 450 F for about 15 minutes, or until toasted.
4. Tomato Halves with Greek Yogurt, Fresh Basil & Parmesan Cheese. I love to make these on the grill, but can be made under the broiler. Cut tomatoes in half and scoop out seeds. Fill with fat-free plain Greek yogurt, sprinkle with Parmesan cheese and basil. Grill or broil for about 8 minutes or until tomato is blistering.
5. Roasted Broccoli with Chili Powder. Chop broccoli and toss with cooking spray and chili powder. Roast at 450 F for about 10 minutes or until crispy and brown.
6. Sauteed Bell Peppers and Onions with Southwest Seasoning. Several different seasoning companies offer a “Southwest” blend. I use either Mrs. Dash or McCormick. Slice red and green bell peppers and an onion. Toss into a skillet on medium-high heat using cooking spray and sprinkle generously with the seasoning. Great in fajitas- or just on the side!