Tired of the same old veggies? Here are some ideas: one--a new veggie, and the other--a new twist on an old favorite.
Braised Fennel
Fennel, aka anise, is a lovely versatile veggie. Sliced very thinly, it adds an aromatic sweet crunchiness to a summer citrusy salad. However, the familiar licorice flavor is mellowed by braising. Trim and core a fennel bulb, and slice thicker, about 1/4 - 1/2 inch. Sauté on med-high heat in a little olive oil for a few moments. Turn the heat down to low, cover with liquid--water or broth (mushroom broth adds a lovely earthiness, if you can find it). Simmer covered for about ten minutes, until soft. Serve!
Grated Zucchini
The poor, pedestrian zucchini. Long maligned as a boring, bland, summer veggie. No more! It has a relatively thick skin that gives it a longish shelf-life. It's high in water, so it can take on flavors. This preparation was a revelation when I first had it. Could it still be zucchini? So, grate it coarsely with the biggest holes on your box grater. I like to season it with a combination of salt and pepper, then add ground cumin and coriander (you can pretty much add any herb/spice you like). Sauté over medium heat with a little olive oil. It essentially steams itself. Turn occasionally, it cooks very quickly. Grated, it as a nice texture, and can easily replace carbs such as rice or pasta.