Firstly I want to say you can do pretty much anything with tasty vegetables, here are some things I do to break up the steamed/boiled monotony.
|Speed Peeler the Courgette, if grilled they go crunchy. Yum|
I do this because if I happen to have extra time I want to make it a feast for the eyes as much as the hungry bellies. It's satisfying. I then throw them randomly on foods, because they are so thin they don't hold as much taste as a cube or slice would, so if you have fussy eaters you can probably hide these in things or make little pictures with them.
|Fennel with Sheep & Goat cheese.|
I quater the fennel bulb, then peel a few bits off and scatter them about, grate over sheeps cheese & crumble over the goats cheese. Then because obviously I fancy myself as a bit of a Jamie Oliver I scatter some of the soft herb like fronds from the stems of the fennel over the whole thing.
Why I like it? The fennel has an aniseed flavour but it still sweet and tastey, the sheeps and goat cheese adds a creamy texture and the saltyness of the goats cheese makes my tongue happy.
|Asparagus with Tomatoes, Mushrooms, Peppers and Leak topped with Pecorino|
This one is crunchy and sweet. You can pretty much make something like this to go with a meat or bulk it up to be a delish dish all on its own.
Here is what I do - Chop up all veggies I am using, throw them in a oven dish, drizzle with oil (a good one or flavoured) top with a few herbs, I tell Eldest to go and pick anything that doesn't smell like mint. You can take out the leak if you don't really want that zingy veg through it. It cuts the sweetness of the tomatoes but you could just as easily do a squeezy of lemon. I top it with Pecorino cheese, simply because it has a nutty flavour that goes fab with the asparagus.
Why I like it? It's a pretty substantial meal, and incredibly simple. Also because you can dip bread in all the juice in the bottom of the dish. YUM.