At the risk of sounding judgmental, I fail to understand why most people dislike vegetables – and this has absolutely nothing to do with the vegetarian-non-vegetarian debate! I have several pure-vegetarian friends who insist on removing the carrots and beans from a perfectly delicious vegetable fried rice!
I personally love most vegetables – the few that I don’t prefer (including bottle and bitter gourd), I still eat if they are made well. That’s when I realised that most people tend to over cook their vegetables. Limpy, soggy cauliflower or cabbage just doesn’t have the kind of impact that a chicken curry might have. After all, not only are you losing out on the nutrients of the vegetable, but you are also killing any sort of flavour in the vegetable by overcooking it!
I like my veggies roasted or stir fried till they are golden and still maintain their crunchiness. This vegetable stack was an inspiration a while ago (yes, I am digging into archives of unpublished recipes). I roasted off some beautiful nightshades – purple aubergine and cherry tomatoes – stacked them up with some feta cheese and fresh parsely and a sprinkling of toasted pine nuts for crunch. Gluten-free, carb-free and absolutely delicious!