Buttered Veggies
2 Tbsp Oil
2 Tbps Butter
Salt
Pepper
1 Carrot
1 Large Potato
1 Large Sweet Potato
1 Large Chayote
Cut and peel veggies into 1 inch sticks that are a quarter of an inch thick.
Heat oil and melt butter on medium heat in sautee pan. When butter is nice and melted, add in veggies. Season with salt and pepper. Stir veggies until they look soft and of a "mashed potato" texture.
Roasted Eggplant
2 Large Eggplants (peeled)
1 Medium Sweet Onion - Sliced into rings or strips.
1/2 c Soy Sauce
Lemon juice
1 Tbsp Oil
Place eggplants in an oven safe pan and put into the broiler for a good 30 min. It will make the eggplants soft. Let cool.
Mix soy sauce and lemon in a small bowl.
Heat oil in sauce pan and sweat onions. You want them just to become almost translucent. Add in soy sauce mixture and stir.
Put the eggplant into the pan and coat with soy sauce to marinate. It will be ready to serve in 2 min.
Serve with steamed or fried rice.
We love roasted veggies. Of course if you add butter, we're totally in love.
ReplyDeleteDuo Dishes: I think anything buttered is a winner in my book. =)
ReplyDeleteRoasted with veggies with butter sound really excellent! Yummy lunch!
ReplyDeleteMmm! Looks comforting!
ReplyDeleteDear Jenn!
ReplyDeleteGreetings!
In Japan, they do something smilar with egg-plants. They grill them first, take the skin off, cut them in bite pieces and sere them with soy sauce, katsuo bushi and fresh grated ginger, although the Missus prefers ponzu!
Cheers,
Robert-Gilles
Looks like a perfect meal!
ReplyDelete5 Star Foodie: It wasn't too filling either. But I couldn't help but eat until I couldn't eat anymore. =)
ReplyDeletejesse: Thanks
Robert: grated ginger and ponzu. Yum! I'll try that next time.
Pam: it was, indeed.
I'm so happy that I learned to love veggies as I got older. This looks so good!
ReplyDeleteI used to hate veggies when I was much younger, too.
ReplyDelete