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Fall Veggies

Color, Variety, Taste….Fall Veggies Have it All!

It’s Fall, and with that comes a delightful array of produce. Rather than give you a specific recipe, I would like to share with you some of my favorite ways to prepare these delights:

My foremost favorite way to prepare any vegetable is to grill it. If you can’t have a gas or charcoal grill where you live, buy a good indoor one, and plug it in outside (I have’t found any good ones that don’t give off a tremendous amount of smoke). When you are grilling veggies, keep it simple. Drizzle with olive oil., and sprinkle with salt and pepper. Remember that the vegetables will continue to cook a bit after you remove them, so take them off the grill earlier than you think you should. Squashes, corn, asparagus, broccoli, cauliflower, onions, peppers are my favorites, but use what makes you feel happy. Many times I prepare a medley, because most fall veggies will last a week or so in the fridge. Take a little of this, a little of that, and grill away!

Another way I make fall veggies is to steam them in stock. I keep meat ends in bags in my freezer for this purpose. When I have enough of them collected, I make soup. I simply take some soup stock, add the veggies, and cook. The flavor of the soup stock flavors the vegetables. Easy and tender results!

Pan Fried is my other go to method of preparing fall vegetables. I always start by sauteing garlic and onion in olive oil. From there, I add the vegetables, and cook until desired tenderness. I add salt and pepper toward the end, and I have a delicious plate of colorful veggies!

You can bake, dehydrate, boil, broil, smoke, or do whatever else you want, but don’t miss out on a great season of Fall Vegetables!

Happy Cooking,

Shereen Rios BAS, CPT for Focus and Form Fitness