Vegetables the Roman Way

The Romans have a way with vegetables that always seems to elevate them to a higher plateau. For example, simple peas are combined with a bit of prosciutto and onions to punch up their appeal. Adding a few ingredients can highlight your vegetables and greatly promote their flavor.

Its important that the vegetables are fresh and not over cooked – after that, your imagination is the only limit. Think about color, texture and flavor. Bland textures can be improved by toasted bread crust crumbs, nuts; bland flavors can be enhanced with garlic, onions, smoked meats, bacon, salt-pork, vivacious cheese like parmesan or pecorino, salty cheeses, herbs, lemon, balsamic or mint. Many of the better dishes have at least three ingredients like any of the following:

Artichokes, garlic, olive oil, anchovies

Roasted peppers, balsamic, onions

Tomatoes, mozzarella cheese, basil, olive oil

Spinach, toasted pinenuts, eggs

Rice, parsley, garlic, olive oil

Cauliflower, mint, toasted bread crumbs

Cannellini beans, basil, red onions, fava beans, peas

Steamed carrots, garlic, basil, oregano

Roasted red pepper, leeks, porcini mushrooms

Tomato, chunks of crusty bread, olive oil, vinegar, herbs

Sausage, salami, clams, scampi, sardines, lobster, crab

There is no end to the combinations – let yourself try whatever appeals to you!

I will try

Garlic, olive oil, wilted spinach, steamed Yukon Gold potatoes, vinegar, and herbs.