Veggies I love you

Veggies are that kind of food that go with everything. I almost never end a meal without a veggie serving. They are so colorful, versatile and varied that you can easily find new ways of cooking and taste them. That's why I never feel like I've had it with them. Moreover they generally contain a small proportion of protein and fat, and a relatively high proportion of vitamins, provitamins, minerals, fiber and carbohydrates. Many vegetables also may have antioxidant, antibacterial, antifungal, antiviral and anticarcinogenic properties. You see, they are recommended! The great news is that they can be as tasty as you wish and can be a side dish as well as a main course depending on your fantasy. So together with a great amount of healthy properties you will satisfy your palate.

Rosemary Veggies

This one here is a very simple way of cooking mixed veggies and they can be a side dish to meat, eggs, fish, cheese, or you can add it to boiled rice, pasta or cous cous. And of course many other ways of your choice.

- 2 small carrots
- 2 small courgettes
- handful of green beans
- half white onion
- rosemary
- salt and pepper

Cut veggies. Boil green beans and carrots in salty water for about 3-5 minutes. Meanwhile cook the chopped onion in olive oil. Add carrots, green beans, courgettes, rosemary, salt & pepper. I like crunchy vegetables, which means I don't let them cook too long, but feel free to experiment!

Bon appetit!