Believe it or not, I did not used to like any of the following vegetables. But I’ve seen the light. And I’m including a recipe for each to whet your appetite.
My brother still refuses to touch this beautiful vegetable. What he calls slimy, I call succulent.
This Smitten Kitchen recipe for roasted eggplant with tomatoes is ace (I don’t like mint so exchange it for other herbs).
Until recently, I only ever ate carrot when grated up into a coleslaw (or perhaps a couple of carrot sticks at a time, coated liberally in hummus or dip).
But my absolute favourite way to enjoy them now? Roasted, of course. You can’t go past a tray of succulent veggies crackling away in the oven. The Perfect Pantry suggests sea salt, EVOO and balsamic vinegar to accompany along the journey.
Beans and chickpeas
It took me until my 20s to discover the likes of couscous, chickpeas and beans. Really.
Rachael Ray’s chickpea salad with celery and capsicum is a quick way to get some legumes into your belly. But I suggest you add a soft cheese. Cheese makes everything better.