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Simple Dressings for Vegetables
It never ceases to disappoint me to be served vegetables slathered in butter and
seasoned with salt and pepper. That just isn't the way my family served vegetables.
Olive oil, salt pepper - sometimes chopped garlic or parsley, lemon juice or red
wine vinegar now you're talking "Italian" flavors.
So how do I dress my vegetables? I always start with olive oil, chopped garlic, salt and pepper.
Roasted asparagus: dress with salt, pepper, olive oil and chopped garlic, roast in the oven til
tender.
Steamed Broccoli: salt, pepper, olive oil, chopped garlic, lemon juice.
Cooked and Sliced Beets: salt, pepper, olive oil, chopped garlic, red wine vinegar.
Greens (swiss chard, savoy cabbage, rapini, beet greens):
saute the chopped garlic in the olive oil, add a pinch
of flaked red pepper, add the greens and just enough water to cook them, cover and cook til tender,
salt and pepper to taste.
Green beans: salt, pepper, olive oil, chopped garlic, chopped parsley.
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My Italian Family Recipes-
Favorite Italian Recipes-
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