I’ve eaten more vegetables over the course of the last couple weeks than I ever have before and definitely cooked them in ways I never have before. Vegetables are an incredibly important part of our daily menu, but the part we often are tempted to skimp out on. They offer all sorts of vitamins and minerals our bodies need.
When it comes to your veggies, it’s all about finding what you like – how you like to cook them, what combinations you like, which meals they go best with, etc. Some of my favorite combos are spinach and mushrooms, which go great with eggs in the morning, and zucchini, squash and carrots all roasted together. Roasting vegetables has become one of my favorite ways to eat them. You simply toss them in olive oil and seasoning and stick them in the oven. The flavor is wonderful.
However, roasting them in the oven is not always the quickest, and if you’re like the majority of people in this busy world time is not something you always have a lot of. In fact, today was one of those days for me where after working late, I definitely did not have time to come home and let my dinner sit in the oven for 40 minutes – especially if I was going to fit in a workout. So, I decided to try something different, and it came out so great I wanted to share it with all of you.
Here’s a quick go-to dinner option for your veggies: Chop up zucchini, squash, onions and bell peppers – as much as you want and for as many people as you want. Toss in olive oil, a dash of salt, black pepper and any herbs and seasoning you like. Just avoid using seasoning mixtures with added salt. Spray a large skillet with olive oil and saute your veggies until slightly browned on both sides. The sauteed onions add great flavor to the mixture. Below is a picture of what mine looked like tonight. I apologize for the poor quality. My camera was dead and I don’t have a fancy iPhone like most of you 🙂
Let me know what your favorites are!