Stupid question: for those of you that steam broccoli in the microwave. Assuming I have small bowl of broccoli florets. How much water do I add and how long do u microwave them for. I want them cooked but not mushy.

Last night we had sheet pan fajitas with lots of bell peppers and red onions. I made salsa with the last of my garden tomatoes.

Tonight I'm making chicken skewers with a greek salad: tomatoes, cucumber, red onion, olives and feta.

Sautéd spinach or green beans with garlic and oil.
Steamed green beans with just a little salt and fresh lemon juice.
Roasted carrots, celery,onion, potato. Add oil salt pepper and paprika.
Raw spinach salad with berries and slivered almonds. Light dressing.
Mix Beets, chickpeas, jarred pimento add a little sliced shallot if you have, not necessary and balsamic vinegar and olive oil. Refrigerate toss and serve.

Zucchini pancakes, fried in oil.
Steamed (microwaved, if we are honest) asparagus or broccoli served with aioli.

Gratins. You can make them with so many different veggies -- zucchini, eggplant, turnips, brussels sprouts, parsnips ... you name it.

You can google recipes, but genrally it's a sliced veggie (make sure they are of uniform thickness), some onion or leek, salt/pepper, and top with mixture of breadcrumbs and cheese and oil or butter. Then bake.

My kids love beans, so black bean chili is in our regular rotation. I add in a ton of vegetables. No real recipe, but depending what’s on hand, peppers, tomatoes, corn, spinach, carrots, whatever. Serve with rice or not, but very healthy.

Buddha bowls - endless combinations. Tonight I made quinoa and then broccolini, onion and mushrooms, roasted sweet potato, corn, and chickpeas with spices. Topped with tahini and fresh lemon juice. It was filling and even my 16 year old DS liked it.

Anonymous wrote:

Anonymous wrote:We do a lot of roasted veggies - particularly broccoli and green beans. Buy in steam bags. Steam in bag in microwave. Empty bag into toaster oven baking tray, spray with Pam, sprinkle salt, pepper and garlic powder and bake at 400 for about 10 minutes. Tastes really good and doesn't get much easier than that.

Why are you steaming before roasting? What's the advantage of the extra step?

Yeah that seems like it would get very mushy to me. I grew up hating broccoli because my mom always cooked it too long.

Roasted vegetables and chick peas over couscous. Then top with hummus, tzatziki and feta.

Vegetable curry- chickpeas, sweet potatoes, peas, onions, with spices and coconut milk. Served over rice.

Shredded zucchini and cabbage patties. It's good and easy to make. Add an egg.

All sorts of cabbage, though I eat cabbage as a main.

www.umamimami.net/recipes/vegetable-medley

This is my favorite veggie dish, we make once a week.

Zucchini stir fried with onion and finished with a bit of chicken stock, oyster sauce and thickened with cornstarch. So, so good.

Green beans blanched then sautéed with sliced shallots, cherry tomatoes, tomato paste, balsamic vinegar.

Broccoli roasted with garlic and red Chile flakes

Peas with a bit of minced onion, chicken stock and butter

Caponata…it’s a process but worth it

Grilled eggplant, zucchini and peppers drizzled with balsamic and olive oil

Anonymous wrote:just roasting everything

+1 I broil but it comes out similar

Anonymous wrote:We do a lot of roasted veggies - particularly broccoli and green beans. Buy in steam bags. Steam in bag in microwave. Empty bag into toaster oven baking tray, spray with Pam, sprinkle salt, pepper and garlic powder and bake at 400 for about 10 minutes. Tastes really good and doesn't get much easier than that.

Why are you steaming before roasting? What's the advantage of the extra step?