We’re all trying to eat more vegetables. Even a vegetable-lover like me. I can say confidently that I never met a vegetable I didn’t like (go ahead, try me). I like them cooked, and I like them raw. I like them dressed and I like them dipped. I like them here, I like them there, I like them just about anywhere. But I really, really like them on toast.
I use whatever is in season. I saute in olive oil and sometimes a little garlic. I finish with salt, pepper, a squeeze of lemon juice and that’s it. This works for just about any saute-able vegetable–bell peppers, greens (think spinach or chard), eggplant, zucchini, or in last week’s case, broccoli rabe. It’s great because you feel like you’re eating a ton of vegetables but it’s kind of just an excuse to eat slices of thick, toasted country bread. Top with more olive oil, red pepper flakes or a little cheese if you like and it’s a pretty satisfying, complete meal.
That’s one of the ways I do it. How do you eat your vegetables?