I’m figuring out ways to sneak veggies into our diet without causing a revolt from my husband. Yesterday I fixed beef stew, going much lighter than normal on the stew beef and going much heavier on the veggies. He liked it. :0)
I can also make some casseroles, doing the same thing. I think it will also work well.
The veggies I’ve found so far from the Mediterranean people are too heavy on the veggies I KNOW will cause problems, so I’m staying away from them. I’ll keep looking.
I’ll work on this gradually, adding veggies every time I can without problems, adding good fruits daily, having main meal salads, etc.
“Sneaky” may become my middle name….
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Hubby doesn’t like veggies, either, so I also have to be “sneaky” and hide them where I can, lol! One thing he loves is spreads, so I figured that was a good way of hiding veggies that, otherwise, he wouldn’t eat. I adapted a recipe from Alton Brown to what I had at hand and came up with this one below. His recipe called for zucchini and onions but you can use any veggie as long as you can roast it in the oven and make your own “sneaky” combination! 😼
Susy’s Roasted Veggies Cream Cheese Spread
Ingredients:
3 bell peppers (orange, green and red), sliced into rings
2 small eggplants, sliced
2 small bok choy (just the white parts, discard leaves)
1 small container of grape tomatoes
3 teaspoons of garlic paste
2 tablespoons olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
8-10 pitted black olives
8 ounces cream cheese
Directions:
Preheat oven to 375 degrees F.
Place bell peppers, eggplants, bok choy, grape tomatoes, garlic, salt, pepper and olive oil in a bowl and toss until the vegetables are coated. Spread the vegetables evenly on sheet pan lined with foil and place to the oven. Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 30 minutes. Remove from the oven and cool completely.
Place the vegetables in the bowl of a food processor along with the olives and the cream cheese and process until well combined and spreadable; do not process until completely smooth.
Taste and adjust seasoning if necessary. Spread on soft bread, such as challah, foccacia, or pita bread. Or simply on crackers! Store in the refrigerator in an airtight container for up to 1 week.
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Ooh, you keep adding to the reasons I like you, Susy. Sneaky Susy! I’ve copied this and printed it. Thanks!
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