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Post by iamkristinl16 on Jul 24, 2016 0:41:59 GMT
I'm really trying to focus on healthy eating and need some new veggie options for lunch besides salad or raw veggies. I want to make some veggies ahead of time but am not sure what is the best way to do it so they are not mushy when used the next day or two? Which veggies are best? Any recipes are appreciated (although I am good with plain veggies as well if they are cooked right). Some days I have a microwave to use at lunch time but other times don't.
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Post by angieh1996 on Jul 24, 2016 1:02:11 GMT
I roasted some asparagus in the oven with olive oil, salt and pepper. I had some left over and ate it the following day and it was still good and not mushy. You can roast about any veggie.
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Post by Eddie-n-Harley on Jul 24, 2016 1:12:07 GMT
Roasted sweet potato is very tasty the next day, even cold. Dice it up, toss in a little olive oil, salt, and pepper. It's a little more carby than something green, of course, but it's chock full of good stuff, too. If you like beets, that's another option. Maybe parsnips or carrots, too.
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Post by padresfan619 on Jul 24, 2016 1:13:27 GMT
You can blanch them and put them directly into ice water.
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Post by papercrafteradvocate on Jul 24, 2016 2:36:08 GMT
Roasting in the oven. High temp 400 degrees
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Deleted
Posts: 0
May 14, 2024 13:31:23 GMT
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Post by Deleted on Jul 24, 2016 6:14:07 GMT
Roast.
I like a German style vinager dressing.
Apple cider
Brown sugar
Caramelized onions.
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Post by Suziee2 on Jul 24, 2016 12:10:26 GMT
Honestly, I don't care for most vegetables as leftovers, unless they are some sort of casserole or mashed. They contain too much moisture once cooked/baked and do get mushy.
However, I love roasting grape tomatoes with a few garlic cloves and basil. They keep great for about a week in the fridge (I store them in a mason jar) and add them to pasta, pizza or chicken dishes for a little zip. They are majorly soft, mushy and bursting with flavor.
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Post by Merge on Jul 24, 2016 12:28:57 GMT
Yep, roasted or grilled. I love leftover roasted veggies topped with an egg over-medium and a sprinkle of good cheese for breakfast or lunch.
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