Try tasty seasonings for grilled or roasted vegetables to expand your menu.

Grilled or roasted vegetables may not yet be in your menus. If your family thinks adding vegetables means more taters (fried or with gravy) and green beans loaded with onion and bacon, you are challenged to prepare a variety of leafy green and yellow vegetables that will actually be consumed.

Grilled or roasted vegetables are the rage right now; and, if seasoned right, can look quite appetizing even for the most finicky households. Roasting or grilling provides opportunity to explore herbs and seasonings and perk up our old standbys.

Our taste buds deserve more than salt, pepper, and grease.

Standard seasoning is a dash of salt, some pepper, and perhaps bacon grease. Health conscious families cringe at adding grease and many people have to forgo the salt, or at least most of it. Many of us are not accustomed to using our herbs and spices on vegetables unless they are in a stew or casserole.

Here is a small list of some herbs and spices I have found to add zest and variety especially to grilled or roasted vegetables.  For salads, add freshness with parsley, mint or chives.

• Garlic – a widely used herb and will compliment many vegetables if used in moderation.
• Basil – an aromatic green leaf, member of mint family. Basil is especially good with tomatoes.
• Celery seed – ground or whole, has a strong celery flavor. Too much can create a “hot” spice effect.
• Marjoram – gray green herb from mint family. If you like oregano in your stews and main dishes, marjoram is a milder version of that flavor and useful in vegetable and pasta dishes.
• Parsley – delicate sweet flavor. Chopped fresh parsley livens up a plate of roasted veggies.

• Rosemary – very aromatic leaf resembling pine needles, strong flavor.
• Nutmeg – sweet, aromatic kernels of nutmeg fruit. Used often in desserts and breads, nutmeg can be a fun way to liven up vegetables. Just a small shake will have your family wondering what that fantastic taste is.
• Some good combinations: basil, thyme, and rosemary for a Mediterranean fare; or coriander with garlic and ginger for Oriental or Mexican dishes.

As you cook more with herbs, you will determine what flavors your family enjoy and learn to use more or less accordingly. Use them sparingly so not to overpower the distinct flavors of each vegetable.

As with any food item, fresh is best. Consider growing your own herbs in small pots or a flower-box at your windowsill and be prepared to tantalize your taste buds.

If you do not grill, loosely arrange layers of vegetables brushed with olive oil in a shallow pan and bake. Before serving drizzle with a mixture of balsamic vinegar and herbs. To enhance flavor, return dish to oven for a few minutes before serving.

I’m hungry, heading for the kitchen. Meet you there with a cup of java!

Hugs,

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