Here are two of my favorite summertime veggies and delicious ways to prepare them.
Like all green veggies, okra is great for you. This southern favorite provides a handsome dose of the heart-happy vitamins A and C along with the bone-friendly minerals calcium and magnesium. What really sets this unique veggie apart, however, is its rich supply of soluble fiber. Soluble fiber offers many health benefits including lowering cholesterol and improving metabolic function. Roasted okra is one of my favorite foods.
Easy Roasted Okra
Roasted okra is my all-time favorite cooked veggie. Thankfully, It grows wonderfully in my summer garden so this recipe is a weekly staple in my kitchen during the summertime.
Preheat the oven to 375. Lay the whole okra (no need to cut off stems or base) in a single layer on a baking sheet. Evenly coat the okra with the pan spray. Sprinkle with salt as desired. Bake at 375 until tender and the okra has bits of golden brown on the outside – about 17-20 minutes.
Revered for its stunning color, unique texture and savory flavor – eggplant is brimming with health-boosting power. It is a great source of fiber, along with several other vital nutrients including potassium, manganese and B vitamins. For healthy icing on the cake – eggplant is super low in calories (only 27 in 1 full cup!) and its skin houses those dazzling deep blue/purple anthocyanin pigments that are amongst the most potent antioxidants in Mother Nature’s apothecary.
This is my personal favorite for fresh eggplant from my garden.
Preheat oven to 375. Cut eggplant in half lengthwise and place on baking sheet in the oven. Bake until soft all the way through about 35-40 minutes. In a bowl scrape out the flesh of the eggplant and mash it. Add the rest of the ingredients besides EVOO and stir to combine. Heat 3 tbsp of EVOO in a medium skillet over medium-high heat. When very hot, spoon batter onto skillet into 6-8 patties. Fry until browned then flip. Brown the other side then drain on paper towels.
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