Zucchini becomes a whole new vegetable when flame licked. As for peppadew peppers, their perky name says it all: these vibrant peppers add an irresistible sweet-fiery pep to dishes. Native to South Africa, these up-and-coming fruits can be found in the deli section of most grocers.
To make this salad even more fetching, try using multicoloured cherry tomatoes. A vegetable grill basket is a handy way to grill up a bunch of vegetables at once without the worry of losing any to the fire below.
3 medium zucchinis
1 cup (250 mL) peppadew peppers
1 tsp (5 mL) + 2 Tbsp (30 mL) olive oil or camelina oil, divided
2 cups (500 mL) halved cherry tomatoes
Juice of 1/2 lemon
1 garlic clove, minced
2 tsp (10 mL) fresh thyme
1/4 tsp (1 mL) black pepper
2 oz (56 g) feta cheese, chopped
2 Tbsp (30 mL) chopped chives
Preheat grill to medium. Slice zucchini into 1/2 in (1.25 cm) rounds. Toss zucchini and peppadew peppers with 1 tsp (5 mL) oil. Place zucchini and peppers on grill; heat until tender and some char marks appear. Peppadew peppers will likely be finished before zucchini, so remove from grill as needed. When cool enough to handle, slice peppers in half.
In large bowl, toss together zucchini, peppadew peppers, and tomatoes. In small bowl, whisk together remaining oil, lemon juice, garlic, thyme, and black pepper. Add dressing to vegetables and toss to coat. Serve garnished with feta cheese and chives.
Each serving contains: 157 calories; 5 g protein; 11 g total fat (3 g sat. fat, 0 g trans fat); 11 g total carbohydrates (8 g sugars, 3 g fibre); 176 mg sodium
source: "Squash It!", alive #383, September 2014
If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. It comes together quickly enough to add to your weeknight dinner routine, but soaking the steel-cut oats ahead of time is key to having them cook more efficiently. Toppings run the gamut of avocado, sour cream, broken tortilla chips, cilantro, or grated cheddar. Hot stuff Chili powders can range greatly in their heat levels. So, it’s important to know the type you’re working with to gauge how much of a fiery kick it will add to a dish.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.