Before my DH denounced carbohydrates, I used to make a casserole-type dish that we really enjoyed. It involved roasting a big pan of whatever vegetables you want (mainly bell peppers, even spicier ones like Serranos and jalapenos if you like- we also liked poblanos)- a sweet potato, onion, corn, zucchini and squash, whatever you want really. I think I sprinkled them with cumin and drizzled with olive oil, stirring every 15 minutes. Then you layer them with whole wheat tortillas in a lasagna pan with shredded cheese. Bake like a lasagna.

I think roasting veggies is the way to go. They are so versatile and delicious. They go great over pasta or rice, in tacos, and as a side with pretty much anything. . Also, a giant salad is good to keep in rotation. A no brainer. We make one with romaine, avocado , black olives, sunflower seeds, craisins and feta topped with sautéed red bell pepper and mushrooms with a simple red wine vinegar and olive oil dressing.

we love veggie quinoa quesadillas. Sounds iffy, but you can't really taste the quinoa at all. Saute chopped broccoli & cauliflower (or whatever you want) for a few minutes, toss with roughly equal parts quinoa and cheese, for easy healthy quesadilla filling. We frequently use frozen veggies for this dish and they work just fine.

Anonymous wrote:Thanks all, just the inspiration I needed.

and tonight I'm planning to make a soup with white beans, spinach, and tomato.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Chickpeas in Indian curry.

What vegetables do you include besides onion?

Not the OP of this suggestion but you can add tomato. Though it's more of a complement. Chickpea curry isn't really vegetable laden.

I add bell peppers and spinach. Cauliflower works too.