How to Use Vegetables to Make the Perfect Meal

What are some great ways to prepare vegetables that are quick and easy? Here’s my no-fail 3 step formula that’s easy to remember and handy to have up your sleeve. You will find yourself using these three ideas over and over again.

Tip 1 – Salad

Do checkout my How to Make the Ultimate Salad Guide for lots of ideas using what you have in your fridge, freezer and pantry.

Team your amazing salad with a great salad dressing like my 4 Ingredient Easy Balsamic Dressing.

Whatever meal or king crab legs you are having,  you can always serve it with half a plate of salad. Whether it’s lean meat, oven baked fish, pan-fried chicken or a rice or pasta dish – salad works with everything!

Tip 2 – Steamed Vegetables

The best way that I’ve found to steam vegetables is to use steamer basket in a wide frypan with water underneath so that you can spread out the different types of vegetables. It also means you can have easy access to putting the different vegeatables in and out, as they need different cooking times. This keeps each vegetable looking their best and perfectly textured. I like to stir through a teaspoon of light butter before serving. 

The same type of meals that went well with salad, also go equally as well with steamed vegetables.

Tip 3 – Roast Vegetables

Almost any type of vegetable will roast well – asparagus, mushroom, tomato, eggplant. cauliflower, broccoli, onion, carrot, beetroot, pumpkin, capsicum…

I usually spray them with oil spray but a tablespoon of oil works well too. I love adding spices like cumin seeds.

And I often add a drained tin of chickpeas because I love that crunch and different texture.

Roast vegetables go well with all sorts of meals as well. They are also great with fresh, cooked lasagna sheets smeared with pesto sauce and dolloped with Greek yoghurt.

I hope that’s inspired you to add variety to your meals by mixing up the style of vegetables you serve with them.

And remember – Half a plate of vegetables every meal!!