Vegetables

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About
Vegetables need no introduction or sales pitch. In my mind, they really don’t need many written formal recipes either. Vegetables are. They are wonderful steamed, sautéed, or broiled, and, in a sense, the less done to them the better. I live on vegetables. Little potatoes, rubbed with olive oil, salt, and pepper and roasted in the oven until they are crisp on the outside and creamy on the inside. Green beans, potatoes, beets, asparagus, broccoli, or spinach with a simple vinaigrette, or a little butter and hazelnuts. Or with garlic and toasted buttered bread crumbs. Pesto spooned over grilled eggplant or zucchini. Or a little tomato sauce. Or some grated cheese. Cherry tomatoes sauteed with a little chopped mint or basil.