“Make use of your entire grill surface the next time you’re grilling chicken, fish, or pork. These vegetables are simple to prepare and cook on the grill alongside your main dish. They’re topped with a delicious herbed vinaigrette and make a wonderful low-calorie side dish.”
1 tablespoon olive oil
2 teaspoons cider vinegar
1 teaspoon chopped fresh parsley
¼ teaspoon chopped fresh thyme
¼ teaspoon chopped fresh rosemary
⅛ teaspoon salt
Dash ground pepper
1 medium eggplant, cut crosswise into ½-inch-thick slices
1 medium onion, cut into ½-inch-thick wedges (see Tip)
2 green and/or red bell peppers, halved, stems, membranes, and seeds removed
6 large cremini mushrooms, stems removed
3 plum tomatoes, halved lengthwise
3 tablespoons olive oil
1 tablespoon cider vinegar
Fresh thyme (optional)
1For vinaigrette, whisk together olive oil, cider vinegar, parsley, thyme, rosemary, salt, and pepper; set aside.
2For vegetable salad, combine eggplant, onion wedges, bell peppers, mushrooms, and tomatoes in a very large bowl. Add olive oil and cider vinegar. Toss to coat vegetables.
3Place vegetables on rack of an uncovered grill directly over medium-hot coals. Grill for 3 minutes; turn vegetables. Grill for 3 to 4 minutes more or until vegetables are tender.
4To serve, cut each pepper half into 3 strips. Arrange vegetables on a platter. Drizzle with reserved vinaigrette. Serve warm or at room temperature. If desired, garnish with fresh thyme.
“In summer, when your garden is producing lots of fresh vegetables and herbs, whip up this fresh and healthy salad. Crisp-tender corn and beans, crunchy cucumber, and sweet cherry tomatoes are combined in a heavenly basil vinaigrette, resulting in a gorgeous and delicious side that works well with any main dish.”
½ cup packed fresh basil leaves
1 tablespoon sugar (see Tip)
¼ teaspoon salt
3 tablespoons white-wine vinegar
1 teaspoon Dijon mustard
3 tablespoons olive oil
4 ears corn, husks and silks removed
1 cup fresh green beans, trimmed (if desired) and halved
1¼ cups chopped cucumber (1 small)
1 cup cherry tomatoes, halved
½ cup chopped red bell pepper (1 small)
6 tablespoons thinly sliced scallions (3)
1For vinaigrette, combine basil, sugar, and salt in a food processor. Cover and process until the basil is finely chopped, stopping to scrape down sides as necessary. Add vinegar and mustard; cover and process until combined. With the processor running, slowly add oil in a steady stream until mixture is smooth.
2Cut corn kernels from cobs; discard the cobs. Cook the corn and green beans in a large saucepan in a large amount of boiling water about 5 minutes or until crisp-tender; drain. Rinse with cold water to cool; drain again.
3Combine the corn and beans, cucumber, tomatoes, bell pepper, and scallions in a large bowl. Pour the vinaigrette over the vegetables; toss to coat. Let stand at room temperature 30 minutes before serving.
“This unique squash hybrid is smooth and silky like kabocha squash with the rich, sweet flavor of a butternut. Use it as a base for a grain bowl or slice into wedges and serve with a creamy yogurt sauce.”
1 Koginut squash (2¼ to 2½ pounds)
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon ground pepper
2 teaspoons pure maple syrup (optional)
1Preheat oven to 375°F.
2Cut squash in half lengthwise and remove seeds. Brush the cut sides with oil and sprinkle with salt and pepper. Place on a baking sheet, flesh-side down.
3Bake the squash until tender, 45 to 55 minutes. Drizzle with maple syrup, if desired.
“This hearty Southwestern-inspired stew may take a while in your slow cooker, but it’s so worth it! Full of sweet potatoes, black beans, and hominy, it will satisfy your tastebuds and keep you full for hours.”
2 cups lower-sodium vegetable broth
2 cups water
1½ pounds sweet potatoes, peeled, and cut into 2-inch pieces
1 medium onion, chopped ( ½ cup)
2 cloves garlic, minced
1½ teaspoons dried oregano, crushed
1 teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon salt
1 (15 ounce) can golden hominy, rinsed and drained
1 (15 ounce) can no-salt-added black beans, rinsed and drained
1 poblano chile pepper, roasted (see Tip), seeds removed, and cut into thin strips (see Tip)
Chopped fresh cilantro
1Combine vegetable broth, the water, sweet potatoes, onion, garlic, oregano, chili powder, cumin, and salt in a 3½- or 4-quart slow cooker (see Tip). Stir in hominy, beans, and poblano pepper.
2Cover and cook on Low for 10 to 12 hours.
3Use a potato masher to coarsely mash the sweet potatoes. Sprinkle individual servings with cilantro. Serve with lime wedges.
“There’s nothing easier—or tastier!—than a pan of roasted root vegetables. Clean them, trim them, and season them with olive oil, salt, and pepper, and let them roast to perfection in the oven while you focus on the rest of your meal.”
12 ounces rutabaga, peeled and cut into ¾-inch pieces (about 3 cups)
8 ounces celery root, peeled and cut into 1-inch pieces (about 2 cups)
8 ounces peeled baby carrots (1½ cups)
8 ounces fingerling potatoes, halved if large
3 medium parsnips, peeled and cut into 1-inch-thick slices (about 1½ cups)
1 medium fennel bulb, cored and cut into thin wedges (about 1 cup)
2 shallots, peeled and cut into thin wedges (1 cup)
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon ground pepper
1Preheat oven to 325°F. Combine rutabaga, celery root, baby carrots, fingerling potatoes, parsnips, fennel, and shallots in a shallow roasting pan. Add oil, salt, and pepper; toss to coat. Bake, uncovered, for 1 hour, stirring occasionally.
2Increase oven temperature to 425°F. Bake, uncovered, about 10 minutes more or until the vegetables are tender and lightly browned.