#sundaysetup: grilled veggie slaw
Eating vegetables isn’t easy for everyone.
I remember sitting at my son’s ball game once when a mom started munching on a huge container of mini raw carrots for her dinner. The crunching lasted all 9 innings! While I completely appreciate her discipline, I knew this was NEVER going to work for me long-term.
In addition, if all of your early experiences with vegetables were the over-cooked or canned variety, you have some veggie trauma to get over. Give your adult self and vegetables a new shot!
If you don’t like a vegetable or struggle choosing them, here are a few things to consider:
1. Vegetables are easily overcooked and therefore turn to mush. Cooked vegetables are best when barely cooked, and they are more nutritious this way as well.
2. Vegetables from store to store are not all created equal. It takes experimenting when you grow vegetables, and it takes experimenting with where you buy them. While we all have to weigh what we can spend, buying tasteless vegetables (or seeing them spoil too quickly) might influence you to try a different store or pay more for organic before you cross a vegetable off your list.
3. Raw vegetables and cooked vegetables can seem like two different vegetables when it comes to taste. While munching on raw vegetables is the best way to get all the nutrients and benefits of a vegetable, roasting vegetables releases amazing flavor and natural sweetness.
4. Vegetable love grows when you learn methods and find good recipes. I’d dare say vegetable dislike is more about the recipe, or lack of a good method, as much as anything else.
This week’s recipe is from Jen Eck, an amazing cook and friend. Most recently, she has been giving meal prepping on Sundays a try and says this about what she is learning:
From Jen’s #sundaysetup Facebook post on May 3 – In the midst of my last week, I think I lost perspective on anything healthy going on in my life. The nice thing is that I have developed some routines I can follow through with–perspective or not. The biggest one is #sundaysetup. As usual, I did a little planning, made a grocery list and it was when I was at the grocery store check out that my lost perspective was found. The cashier and the next customer, were commenting on my purchases. “Wow, that looks so beautiful and fresh, you really got some good stuff,” and “I’m having cart envy with all of that beautiful food you have.” And it hit me, yep, these are not only good choices, but beautiful, satisfying and eventually tasty. Since it is already Tuesday, I can attest to the fact that it is tasty. The Beef Braised in Coconut Milk that I made on Sunday was such a hit we had leftovers yesterday by request. I love cooking up the pieces of beef in a big pot and then deglazing the brown bits with coconut milk. I found cauliflower already riced in the store and tried a quick version of cauli-rice to go with it…yum! The lunch salad of the week, Heather Bursch’s Brussel Sprouts and Kale salad, has the best lemony-mustardy dressing to go with the brussels and toasted almonds. And my most favorite part of #sundaysetup was coming home and washing all of the fresh, beautiful things I had purchased and seeing the colors all together in my sink…gorgeous! The rest of the week includes grilled pork tenderloin with grilled veggies and chicken stir fry. Another batch of Tiffany Capouch’s No Bake Energy Bites, fresh berries and more sweet potato and brussels sprout hash. Here’s to perspective!
I followed Jen’s recipe for grilled vegetable slaw this week and again was reminded how a little knowledge goes a very long way.
Think of this recipe as a method you can learn and apply to a variety of vegetables this summer. I added asparagus which only needed a minute or two total, turning once or twice. Thank you, Jen, for writing down what’s in your lovely head, just for us.
- 1 red onion sliced into ½ inch thick rings (keep the slice intact, don’t separate)
- 2 medium zucchini (or 3 small), ends trimmed and cut lengthwise down the middle
- 2 red bell peppers, cut in half vertically, stem, seeds and veins removed
- Olive oil
- Kosher salt
- Vinegar of your choice (I.e. Balsamic, White Wine, Red Wine)
- Lay the bell pepper halves on a flat surface with the inside facing down. Gently press down on the outside to flatten the pepper half as much as possible. Drizzle the olive oil on the prepared veggies and season with kosher salt and pepper.
- Grill the veggies directly on grate over medium heat, turning once, until lightly browned on each side (about 10-15 minutes total).
- Remove from grill. Chop the veggies either into diced pieces or longer thin pieces, whichever you prefer.
- Add the veggies to a serving bowl and toss with vinegar to taste, as well as salt and pepper to taste. It really is a preference on how much vinegar. If you get too much, add a little olive oil to even it out.
For more vegetable inspiration check out these #sundaysetup recipes:
Make a plan, get ready, get set-up. You’ll be soooooo glad you did.