Easy Vegetable Side Dishes

Simple Recipes with Potatoes, Carrots and Courgettes or Zucchini

Sep 30, 2009 Rosemary Gemmell

Many main meals require a vegetable accompaniment, especially when entertaining. Some of the simplest side dishes use ordinary vegetables.

Potatoes are such a staple ingredient in British meals that they are often an afterthought or a plain accompaniment to the dinner, requiring little imagination. Full of vitamin C and fibre they are normally used as an alternative to rice or pasta.

Carrots are one of the best sources of beta-carotene and Vitamin A, while courgettes, or zucchini as they are known in some countries, are low in fat and a good source of Vitamins A, C and E. They are easy to cook and the skins are usually left on.

The following recipes use these vegetables in easy, simple ways to serve with a main meal.

Oven-roast New Potatoes with Oregano

Ingredients

750g (1½lb) small new potatoes, scrubbed
2 tablespoons olive oil
1 tablespoon freshly chopped oregano leaves
Juice of ½ lemon
Salt and freshly ground black pepper

Method

Heat oven to 200C (400F).
Mix the potatoes with the oil, lemon juice, oregano and seasoning.
Place in a roasting tin and cover with foil.
Roast in the oven for 50 to 60 minutes, until soft and golden.

Glazed Oven-baked Potatoes

Ingredients

4 medium baking potatoes
1 tablespoon tomato puree
25g (1oz) margarine or butter
1 tablespoon Worcestershire Sauce
1 teaspoon salt
Freshly ground black pepper

Method

Heat oven to 200C (400F).
Scrub the potatoes and cut in half lengthwise.
Score the cut surface with a knife.
Melt the margarine.
Mix in the tomato puree, Worcestershire sauce, salt and pepper.
Brush the mixture over the scored surface of the potatoes.
Place in a baking tin, cut side up, and cook in oven for 40 to 45 minutes, until centres are soft.

Carrot and Potato Gratin

Ingredients

325g (12oz) Potatoes, peeled and cut into medium pieces
325g (12oz) carrots, peeled and chopped
25g (1oz) butter, softened
50g (2oz) cheddar cheese, grated
Salt and freshly ground black pepper

Method

Boil the potatoes and carrots until tender.
Drain and coarsely mash the potatoes and carrots together.
Mix in the butter, salt and pepper.
Pile into a shallow heatproof dish.
Sprinkle over the grated cheese.
Heat under the grill for about 10 minutes, until the cheese is melted and golden.

Carrots and Courgettes in Herbed Butter

Ingredients

325g (12oz) carrots, peeled
325g (12oz) courgettes, wiped
50g (2oz) butter or margarine
1 tablespoon chopped fresh herbs
Salt and freshly ground black pepper

Method

Cut the carrots on the diagonal, about ¼ inch thick.
Cook in a pan of boiling, salted water for about 5 minutes.
Slice the courgettes about ¼ inch thick and add to the pan with the carrots.
Cook both together for further 3 minutes.
Drain thoroughly.
In a large pan, melt the butter and add the herbs and seasoning.
Add the carrots and courgettes.
Stir fry for about 2 minutes until golden and coated in the herbed butter.

Courgettes Vinaigrette

Ingredients

900g (2lb) courgettes
1 small onion, peeled and halved
4 tablespoon oil
1 tablespoon chopped parsley
2 dessertspoons vinegar
Salt and freshly ground black pepper

Method

Wash the courgettes, discard the ends, then cut the courgettes into ½ inch slices.
Cook in a pan of boiling, salted water for about 10 minutes, until tender but not soft.
Finely chop one half of the onion.
Slice the other half and separate into rings.
Whisk the chopped onion, parsley, oil, vinegar and seasoning together.
Drain the courgettes and, while still hot, pour over the vinaigrette.
Put the warm mixture into a serving bowl and garnish with the onion rings.

Another good way to use vegetables is in cooking easy homemade soups for winter.

The copyright of the article Easy Vegetable Side Dishes in Recipes is owned by Rosemary Gemmell. Permission to republish Easy Vegetable Side Dishes in print or online must be granted by the author in writing.

Potatoes