Funny looking vegetables can raise an eyebrow among suspicious eaters. Take zucchini, which comes in a variety of oddball shapes and sizes. The savvy cook knows that this vegetable is one of the most versatile and nutritious and its bland flavor and creamy texture does a good job of highlighting spices and seasonings.
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Give beets a chance with this method. Slow roast them into an amazing candy-like finish, which has the potential of converting long-time avoiders into life-long lovers of this crimson root vegetable.
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A red pepper is simply a green pepper allowed to mature on the plant, gaining great color and terrific sweetness. There’s nothing hot about this variety. “Pear” it up with some of the season’s naturally sweet vegetables in this soup that looks and feels like a cream soup on the tongue yet doesn’t contain a drop of cream.
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Eggplant, the bulbous purple vegetable, is a delightful oddity. The name alone raises questions and can turn up noses. However, it has a soft, creamy texture and a neutral flavor that allows accompanying flavors to take the spotlight. Called “caviar” this recipe is as delicious and special as the real thing.
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