Herbs Add Zing to Vegetables

A great way to spice up a vegetable side or main dish is to add flavor with fresh, flavorful herbs. Healthy Herbs, Garlic, and Ginger Root on a Tray

Teresa Blauwet, Dietitian at the East 10th Street Hy-Vee, provides some information on the best pairings.

Basil: Popular in Italian dishes, basil is good in pesto or to add to pasta, salads and meat dishes. Vegetables: eggplant, beets, zucchini, tomatoes, bell peppers and corn

Oregano: Along with basil, oregano provides an Italian flavor and is often paired with egg, pizza and pasta. Vegetables: artichokes, bell peppers, zucchini, tomatoes, green beans, eggplant, corn

Cilantro: This tastes like a sweet mix of parsley and citrus and can be added to salsa, curry dishes, fish, chicken and bean dips. Vegetables: tomatoes, eggplant, cabbage

Thyme: One of the most versatile herbs, this has a woodsy warm flavor and can be added to roasted vegetables, marinades, casseroles and eggs. Vegetables:  carrots, parsnips, mushrooms, potatoes, peas, corn, squash, cabbage, sweet potatoes, eggplant, cauliflower

 Parsley: Adds a fresh taste to dishes and can be sprinkled on potatoes; and used in marinades, dressings and pasta salad. Vegetables: Brussels sprouts, carrots, celery, cucumber, peas, radishes, winter squash, tomatoes

Dill: This is often used to make pickles but can also be added to seafood, potato salad, omelets and cream cheese spreads. Vegetables: asparagus, cucumbers, broccoli, carrots, cabbage, green beans, peas, summer squash, spinach

Head to Hy-Vee to pick up grab-n-go vegetables already cut and prepared for easy use in salads and other dishes.

Find recipes on our Pinterest page. 

Avera News Team

By Avera News Team

Marketing and Communications at Avera Health

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