Vegetable Side Dishes: Healthy, Easy, and Yummy

You Got Vegetable Boredom?

Face it, we get weary of vegetables fixed the same old way. We let them languish in the fridge, where they get soft and eventually grow a little fur coat. To keep that from happening, I’m always on the lookout for new, exciting ways to prepare fresh produce. But I want the dishes to have eye and taste appeal, as well as nutritional value. If they’re quick and easy to prepare, all the better.

The three recipes featured today–Broccoli with Bread Crumbs, Tomato Caprese, and Roasted Cauliflower meet the standard. Hmm. . . except maybe the cauliflower, that can often look bland. But that’s easily remedied by getting it oven toasty and adding a mustard sauce and sprinkle of parsley before serving.

Broccoli with Bread Crumbs and Parmesan

I steamed my broccoli for this dish, rather than roasting it, because, well. . . I have a new steamer and this was an excuse to use it. Besides, I was roasting cauliflower that evening and thought one oven-baked dish was enough. This ultra-nutritious vegetable has 100% of your daily allowance of vitamin C and vitamin K, and is also a good source of vitamin A and potassium.

Tomato Caprese with Fresh Mozzarella Cheese and Basil

These vine ripe tomatoes and fresh Mozzarella slices bring great taste and visual impact to any table. An easy balsamic vinaigrette amps up the taste ever more. For a stunning side dish, find a pretty shaped plate and follow its outline in designing your caprese.

Roasted Cauliflower and Chickpeas

This great recipe is from the cookbook It’s All Easy by Gwyneth Paltrow and Julia Turshen. But there are a number of other variations on the Internet using different spices. My daughter-in-law, Lisa, makes Paltrow’s version, that’s featured on Epicurious.

People munch on roasted cauliflower like it was popcorn, so don’t set it out before you want it eaten. This one’s a keeper for giving crunch, flavor, and nutrition all in one bowl.

Lisa sauces the Roasted Cauliflower with Chickpeas. A sprinkle of fresh parsley or chives brings color to the dish and the mustard sauce adds a golden glow. (Note: Twice in my life I’ve been served a colorless plate of cauliflower, mashed potatoes and slices of chicken breast—both times in hospitals. Never do this.)