Cooking Is Easy's
"Idea Starters" Vegetables
Using the Cooking Is Easy method we can make some very simple vegetable side dishes. Most of these dishes can be made with any combination of vegetables you like, what's in season, or just what you happen to have around.
Roasted Vegetables
Here's a simple way to make an assortment of vegetables, in the oven. It's a very low maintenance kind of side dish. A very healthy one too. The only real work is slicing.
Overview: all we're doing here is slicing, add olive oil and seasonings, lay them out on a flat o
- assortment of vegetables, cut into bitesize pieces
- olive oil
- salt and pepper
- fresh or dried herbs
Basic Steps:
- Preheat oven to 425 degrees F.
- If using potatoes, put them in a separate bowl
- place the remaining cut vegetables in a bowl
- drizzle a generous amount of olive oil, salt and pepper
- toss in bowl to coat the vegetables
- If you are mixing potatoes with other vegetables, lay them out on a flat oven tray (with sides) spread them out without overlap.
- Roast potatoes for 10 minutes.
- After 10 minutes, add the other vegetables and continue roasting for 20 minutes more
- Remove from oven and serve as is or with a drizzle of italian or vinegrette dressing
cut all vegetables into uniform size pieces so they cook evenly. Don't cut too thin or they will burn
Potatoes require more time so you must cook them an extra 10 minutes. Cut potatoes into 1 inch pieces to cook faster. The larger the pieces the longer the cook time. Carrots may also require this extra time unless sliced very thin
Choose a good assortment of colors for great visual appeal
Roasted Vegetable Dishes
These roasted vegetable make a great side dish as is, but here are a few things you can do with them.
Add Vegetables to rice:
- roast assortment of vegetables but no potatoes
- when done, chop into very small pieces,
- mix with steamed rice
- add 1 tbs butter to melt in
Orzo or Pasta Salad
- roast assortment of softer type vegetables (no potatoes or carrots)
- roast according to above method
- allow to cool and slice into small pieces
- add to cooked, and cooled orzo or other pasta
- use your favorite vinegrette dressing
- crumbled feta cheese, or fresh mozzarella cut into small cubes
- return to refrigerator and let cool and absorb flavors for 1-2 hours
- serve at room temperature
Stir Fry Vegetables
Choose your favorite vegetables
- onions
- broccoli
- bell peppers
(red, yellow or orange) - mushrooms
- green beans
- snow peas
- sugar snap peas
- carrots
- squash and zuchinni
- asparagus
- anything else you like
Steps:
The key to a good stir fry is cooking the firm vegetables like brocolli, carrots, asparugus or green beans by steaming them first.
- heat skillet, add oil about 2-4 Tbsp depending on amount to cook
( not so much that you cover bottom) - when oil is hot add onions and/or garlic (can use one or both)
- when onions are soft, about 3 min. add firm vegetables, stir fry about 3 minutes
- pour some water into skillet, about 1/4 C
- steam vegetables about 3 minutes
- add remaining vegetables and season with salt and pepper
- stir and cook until vegetables are soft but not mushy
- Finish; option 1: turn off heat on pour 1/4-1/2 C store-bought stir fry sauce (these are available in asian section in many flavors
- Finish; option 2: serve with butter and parmesan cheese grated over top
- add salt and pepper to taste if needed
If you use only softer type vegetables like zuchinni and mushrooms, there is no need to do the steam steps
Steamed Asparagus
- Use a pan or pot with a lid
- add just enough water to cover the botton
- use a steamer basket
- bend asparagus until it snaps (discard lower portion)
- when water boils, add asparagus
- steam until bright green 5-8 minutes
- serve with salt, pepper, and butter
- Alternate (serve with Holladaise sauce)
Want to see a particular dish or technique? , drop us an email.
