Mixed Vegetables!

Oh there could not be anything more drab than mixed vegetables, especially those you can buy mixed in the freezer section of any grocery store. DRAB I tell you.

I can't offer a cure for the drabness but I will share what I do, which is helpful in assembling lunches that will be heated up at work. I make up 6-8 of them, freeze them, and they are ready for taking to work.

In each container--microwave safe--a  portion of meat, a portion of pasta and a portion of mixed vegetables.
This week our meat selection is stew and soup bones (bones removed later) cooked in red wine for 8 hours, until it is shredded. Rich from the bones and tallow, savory, and fall apart tender.
The pasta is buttered egg noodles.

Mixed vegetables (fall season), about a gallon+ once cooked.
10 small potatoes, cubed
6 carrots, sliced
1 quart of green beans
Boil these in salted water until ALMOST done.
Add:
1 quart of cauliflower trees
1 or 2 quarts of broccoli trees
Cook for 5-7 minutes and drain and cool everything.

Serve the vegetables hot--and top with garlic butter or a ranch or dill dressing kept on the side until serving.

I know it's not much beyond drab, but, it's healthy and we like it.

Feather,

Doesn't sound drab at all to me feather...you've got a good start, and as Brook said a lot of different way to go with it. The roasting sounds like an interesting spin...should caramelize things a bit and give it a touch of sweetness.

Feather,