You Can’t Beet Veggies

You Can’t Beet Veggies

It is no doubt that vegetables are a great source of nutrients, they are rich in vitamins, minerals, folate and many other nourishment. But sometimes the taste of this goodness is not very appealing. So here we are bringing a twist in conventional flavours. Enjoy!

Charred Eggplant, Grilled Onions, Pickled Raisins, and Pine Nuts

Servings 4

Total Time 60 minutes


  • 1⁄4 cup Raisins
  • 2 tbsp Red Wine Vinegar
  • 1 tbsp Sugar
  • 11⁄2 pounds Eggplant (Cut into 1-inch slices)
  • 1 Large Sweet Onion (Cut into) 
  • 1⁄2-inch Slices
  • 2 tbsp Olive Oil
  • 1 tsp Finely Shredded Lemon Peel 
  • 3 tbsp Lemon juice
  • 2 tsp Balsamic Vinegar
  • 3 tbsp Pine Nuts (Toasted)
  • 1 tbsp Snipped 
  • Fresh Italian Parsley


1. In a 1-quart stainless-steel saucepan combine raisins, 1⁄4 cup water, red wine vinegar, sugar, and 1 teaspoon salt. Bring to boiling, stirring until sugar is dissolved. Remove from heat. Let stand for 30 minutes; drain.

2. Brush both sides of eggplant and onion with oil. Sprinkle with 1⁄8 teaspoon salt and 1⁄8 teaspoon black pepper. For charcoal or gas grill, place eggplant and onion on the grill rack directly over medium heat. Cover; grill just until vegetables are tender and charred, turning frequently. (Allow 10 to 15 minutes for eggplant and 8 to 10 minutes for onion.)* Remove from grill. Cut eggplant into bite-size pieces.  

3. In a large bowl combine raisins, eggplant, onion, lemon peel, and juice. Serve drizzled with balsamic vinegar. Sprinkle with pine nuts and parsley.

Boiling Directions: Preheat broiler. Place eggplant and onion slices on separate foil-lined baking sheets. Broil 4 to 5 inches from the heat just until vegetables are tender and charred, turning once. (Allow about 11 minutes for eggplant and 8 minutes for onion.)

Per Serving: 193 cal., 12 g total fat (1 g sat. fat), 0 mg chol., 371 mg sodium, 23 g carb. (6 g fibre, 14 g sugars), 3 g pro.  

Pan-Roasted Mushrooms, Herbs, and Spices

Servings 6

Total Time 30 minutes   


3 tablespoons Olive Oil

8 ounces fresh Cremini Mushrooms (Quartered)

2 sprigs Fresh Thyme

3 cloves Garlic (Sliced)

1⁄4 tsp crushed Red Pepper

8 ounces Fresh Oyster, Enoki, and/or Chanterelle Mushrooms 

1⁄2 of a Lemon

1 tbsp snipped fresh Italian Parsley


1. In a large skillet heat 1 tablespoon of the oil over medium heat. Add cremini mushrooms, one sprig of thyme, half the garlic, 1⁄8 teaspoon of the crushed red pepper, and dash each salt and black pepper. Cook and stir for 8 minutes or until mushrooms are lightly browned and tender. Remove from skillet.

2. In the same skillet heat another 1 tablespoon of the oil over medium heat. Add oyster, enoki, and/or chanterelle mushrooms and the remaining thyme, garlic and crushed red pepper. Cook and stir for about 5 minutes or until mushrooms are tender. Return the cremini mushrooms to skillet; heat through. Remove and discard thyme sprigs.

3. To serve, drizzle mushrooms with remaining 1 tablespoon oil. Squeeze on lemon juice. Top with parsley.

Per Serving: 84 cal., 7 g total fat (1 g sat. fat), 0 mg chol., 42 mg sodium, 4 g carb. (1 g fibre, 1 g sugars), 3 g pro


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