By BETSY OSBORNE
Special to the Press-Register
Too often, vegetables are the after-thought of our meals. We plan the meat and the starch, then at the last minute we throw some lettuce and tomatoes together and add a splash of bottled dressing.
It’s an easily formed habit, honed to perfection by long practice.
Let’s take another look at what’s available to us and how we can provide greater variety to our meals.
We have out-of-season vegetables available all year. Squash, one vegetable my esteemed husband favors, made regular appearances at my table this past winter. I devised a roasting method we enjoy year ‘round.
I also like stir-fried vegetables. This method of cooking is surprisingly quick, and the vegetables keep a nice, crunchy texture.
Several years ago, I read about a way to prepare potatoes that is a little time consuming but well worth the effort. I call them Slinky Potatoes.
I think eggplant is one of the loveliest vegetables we have. Its color is one degree from being black, and its sheen is like patent leather. The texture is spongy when cooked in a stew, crisp when rolled in meal and fried, and savory when roasted with peppers and zucchini.
Roasted Squash
4 servings
4 medium sized yellow squash
1 red or yellow onion
Vegetable oil spray
? cup olive oil
? cup balsamic vinegar
? teaspoon pepper
Coarse salt
Salt and pepper
Line a cookie sheet with aluminum foil and coat it with the oil spray. With a sharp knife, cut the squash the long way into thin slices. Peel the onion and cut into quarters.
Arrange the squash and onion on the cookie sheet. Combine the olive oil. Balsamic vinegar, and pepper. Spoon this over the vegetables.
Roast at 450 degrees for 25 to 20 minutes. Sprinkle with coarse salt and serve hot or at room temperature.
Asparagus and Green Bean Stir Fry
4 servings
1 bunch fresh asparagus
? pound fresh green beans
1 red onion
1 cup chicken broth, homemade or canned
2 tablespoons cornstarch
2 tablespoons soy sauce
? teaspoon ground ginger
1 clove garlic, minced
2 tablespoons vegetable oil
Salt
Snap off the ends of the asparagus. Cut the spears into 2-inch lengths. Snap the ends off the beans and cut the beans in half the long way. Peel and slice the onion.
Combine the broth, cornstarch, soy sauce, ginger, and garlic. Set aside.
Add the oil to a large skillet and heat over high. Add the asparagus, beans, and onion. Cook and stir until the onion is softened.
Stir the sauce to make sure the cornstarch is blended in. Pour over the vegetables and continue cooking until thickened.
Add salt to taste. Serve immediately while vegetables are still crunchy.
Slinky Potatoes
4 servings
4 medium Russet potatoes, peeled
Bacon Bits
2 green onions, finely chopped
? stick of butter, melted
Salt
Place two wooden spoons on a cutting board parallel to each other and about 3 inches apart. Place a potato between the spoons and slice the potato down to the spoons. (The spoons stop the knife so you don’t cut all the way through the potatoes.) Repeat with the rest of the potatoes.
Place the potatoes in an oven-proof pan. Fan out the slices and poke the bacon bits and onion between the slices. Pour the melted butter over the potatoes. Roast at 450 degrees for about 45 minutes or until the tops of the potatoes are nicely browned.
Eggplant and Red Pepper Roast
4 servings
1 eggplant, cut into ?-inch slices
Salt
1 red bell pepper, cut into ?-inch strips
2 small zucchini, cut into ?-inch rounds
1 red onion, sliced
Fresh basil sprigs
? cup olive oil
1/3 cup balsamic vinegar
? teaspoon salt
Place eggplant slices on a double layer of paper towels. Sprinkle generously with salt. Wait 30 minutes. Blot the eggplant, pressing firmly to remove as much moisture as possible.
Combine the olive oil, vinegar, and salt. Set aside.
Prepare the rest of the vegetables and toss with the eggplant in half of the sauce. Spread on two cookie sheets lined with aluminum foil and sprayed with oil.
Roast at 450 degrees for 15 to 20 minutes. Pour with remaining sauce to serve. Garnish with basil sprigs.
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