Vegetables often take a backseat when deciding what to cook—incorporated into meals for health reasons rather than enjoyment. Yet, they have the potential to be the star of any meal.
I worked at a restaurant where vegetables were the focus. We created a selection of small plates that celebrated seasonal produce. I did not realize how much untapped potential certain vegetables had; I knew how delicious tomatoes were when paired with fresh basil, but not that roasted beetroots pairs nicely with citrus fruits like orange. The job highlighted that with creativity, vegetable-focused creations are endless.
It all comes down to how we prepare, season, and cook them—not forgetting incorporating sauces that complement and enhance flavor.
Famous chef Ottolenghi is an example of someone who champions vegetables and believes that with help, they can flourish and reach their full potential. So, be sure to check out the 4 best tips to make vegetables the star of your show at the next table dinner, lunch or even brunch!
Key Takeaways
1. Have Fun with Preparation
Using a mixture of preparation methods makes meals more exciting and gives vegetables a new lease of life.
I love using a peeler to shave carrots, zucchini, and squash into ribbons. When vegetables are this thin, they are perfect to be served raw. Thinly shaved squash tossed with a citrus dressing creates a refreshing side or salad base.
A grater is another tool most people have yet do not use nearly enough! Grated cabbage makes a great addition to tacos or to be thrown into a stir fry. Another underrated vegetable to grate is beetroot, ideal for a vibrant slaw or these delicious fritters.
When vegetables like cabbage, eggplants, and peppers are roasted whole at high heat, their outer layers char, protecting the insides as they steam and soften beautifully once cooled and peeled. The result is perfectly roasted peppers, soft yet smoky cabbage, and creamy eggplant.
2. Don't be Afraid to Use Seasoning
When you roast vegetables, add a generous pinch of salt before cooking. But when sauteeing, add salt gradually and ensure you taste your food as you go. When boiling or blanching, don't forget to heavily salt the water. However, be cautious if your dish already has salty ingredients like soy sauce or capers.
Using spices will elevate the vegetables. I like coriander, turmeric, cumin, and ginger with roasted cauliflower. Or combine stir-fried peppers and onions with paprika, cumin, chili, and onion powder. Don't be afraid to experiment with new spices or pick up a spice mix from the supermarket to save money and get a combination of spices for the price of one.
Fresh herbs like dill in potato salad or sage with roasted squash add depth. Mexican dishes benefit from cilantro, while mint complements Moroccan cuisine.
Flavored oils can also be a fun addition to add flavor to vegetables. Sautee leafy greens with garlic and chili oil for a burst of flavor or garnish a dish with basil oil to score points on presentation.
3. Mix Up Your Cooking Techniques
Different vegetables shine with varying cooking methods—roasting caramelizes root vegetables like carrots, beetroots, and potatoes. Lower oven temperatures have the potential to dehydrate vegetables, turning tomatoes into sundried treasures.
Sautéing gives mushrooms a golden color and maintains texture. But this technique can be used for most vegetables. However, some take longer to cook, make sure to stagger the start time of each one.
The grill is not just for cooking meat! Grilling vegetables leaves them subtly smoky. Cut zucchini and eggplant into thick rounds and season with salt and oil before throwing them on the grill. If accompanied with a simple salsa verde it makes a perfect addition to any summer BBQ.
Steaming vegetables also has its benefits. It helps to maintain texture and remain neutral in flavor, perfect when accompanied by a punchy sauce. My favorite vegetables to stem are asparagus and tender-stem broccoli.
4. Sauce and Dressing Make all the Difference
A dish is not complete without the addition of a sauce or dressing. You wouldn't serve salad without a dressing, so why are vegetables any different?
Crispy potatoes are delicious, but have you tried potato bravas? Paired with a spicy tomato sauce the dish is instantly elevated.
Raw carrot, cucumber, or even pepper transform when dipped into hummus.
Try making tahini dressing and see how many vegetables this sauce works with. Or a plant-based yogurt dressing as the base of charred or roasted vegetables.
If you have read my previous article you will also know that vegetables make the base of delicious sauces.
FINAL THOUGHTS
So, next time you think about what to eat for dinner, start with what vegetables you will use and how you will make them shine. Maybe grill them to achieve that smoky flavor, steam them and pair them with a punchy sauce, or roast them with a Mexican spice mix.
