Are there any of you who dislike vegetables?

If some of you dislike vegetables, then you don’t know what you have missed!

I bet you truly understand the importance of having vegetables in your daily intake, not only to maintain your good health, but they can also help your body to cure naturally if you have illness.

Do bear in mind that vegetables will perform at its best in your body when they consumed still in fresh. The best cooking method is stew or steam, instead of boiling them. The latter one can cause loosing many significant nutrition and vitamins that are essentially needed in your body. The best way is to eat them in raw, if you can of course, because this one can also make your body smells good. Of course, not every kind of vegetables can be eaten in raw form.

Let’s check it out below what the vegetables have to say in helping your healthy life style.

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Vegetables and onions, what a perfect of combination for your natural home remedies!

No worries, this recipe will not be the last part of how you can optimize onions in your daily meals. There will be much more to come for you to enjoy. So do keep coming back to Our Home Remedies unless if you want to loose the valuable information on how you can maintain a “healing kitchen” as your natural home remedies.

Good luck on your venture to try it out below recipe!

Grilled Vegetables in Balsamic Tomato Sauce with CousCous

Recipe by: Christopher O’Hearn

Photo by: SunFlower

“The sweetness of grilled vegetables is balanced by a tart tomato sauce, which mixes perfectly with simple couscous. Preferably use a heavy grill pan. If you don’t have one you can use a baking tray beneath an oven grill, or even roast the vegetables in a hot oven and then transfer them to a pan for the last part.

But you will get more of the char-grill flavor if you use a pan. If you want to make more or less couscous, just use the same quantity of water as couscous. This dish keeps well, as the flavor of the vegetables seems to grow stronger. It is just as nice served lightly warmed for lunch as hot for a dinner, or uses it as a cold dish in a selection of salads.”

PREP TIME  20 Min

COOK TIME  15 Min

READY IN  35 Min

4 servings

INGREDIENTS (Nutrition)

• 1 tablespoon olive oil
• 1 red bell pepper
• 1 zucchini
• 1 small eggplant
• 1 large sweet onion
• 3/4 cup frozen broad beans
• 1 (14.5 ounce) can diced tomatoes
• 2 tablespoons balsamic vinegar
• 1 cup couscous
• 1 cup vegetable stock

DIRECTIONS

1. Remove the seeds from the pepper, and chop into strips about 1 to 2 inches long. Cut the eggplant crossways into rounds about 1/3 to 1/2 inch thick, and cut each one into 6 to 8 even chunks. Peel the onion, and chop into 8 portions. Trim the zucchini, and cut into thick slices.
2. 
3. Heat grill pan over a high heat with a generous splash of olive oil. When it is very hot, add all the vegetables to the pan. Press down occasionally to get grill lines across them. Turn occasionally to prevent burning. Cook for about 15 minutes, or until the vegetables are evenly browned and cooked through.
4. Stir broad beans into the vegetables. Add chopped tomatoes, and vinegar. Simmer for a few minutes while the couscous is prepared.
5. Place couscous into a medium bowl. Add boiling vegetable stock, and stir with a fork. Keep lifting the couscous occasionally to prevent it sticking. It only takes 2 to 3 minutes to become soft. Place couscous in a large bowl or serving platter, and serve the vegetables on top.

Source: Allrecipe