Cooking Vegetables with Colour

Most of us are looking for new ways of cooking vegetables. We want our kids to eat them, are planning a special dinner or are just looking for variety in our own meal planning. Try cooking with colourful vegetables to enhance the look and appeal of your meals. The more colour a vegetable has the higher they are in many vitamins and nutrients. Try a new veggie this week.


Colourful cooking vegetables:


  • Beans - try the purple variety
  • Beets
  • Cabbage
  • Carrot
  • Cauliflower - try the purple variety.
  • Corn
  • Eggplant - black or white varieties are available
  • Kohlrabi
  • Lettuce
  • Onion
  • Parsnip
  • Peppers - rainbow of colours here
  • Potato - red, purple, white
  • Pumpkin
  • Radish
  • Rutabaga
  • Squash
  • Sweet potato
  • Swiss chard - bright lights is a very colourful variety
  • Tomato
  • Turnip

For more information on specific vegetables please go to my vegetable list. Here you will find easy and useful information for planting, growing and harvesting all these colourful veggies.


Red Cabbage with Apples 

3 tablespoons vegetable oil

2 medium onions, chopped

1 small head red cabbage, cut into shreds

2 apples, chopped (they do not need to be peeled)

½ cup red wine

¼ cup apple cider vinegar (or any vinegar)

1 tablespoon sugar

2 teaspoon salt

½ cup red currant jelly

In a very large pot heat the oil over medium heat.  Add the onions and cook, stirring for 5 minutes, until softened.  Add the cabbage and cook, over medium-low heat, for 10 to 15 minutes – until the cabbage is softened.  Now add the apples, wine, vinegar, sugar and salt, lower the heat to a simmer and cook, covered for 1 ½ to 2 hours, stirring occasionally.  Stir in red currant jelly, cover and simmer for another 15 to 20 minutes.  Makes 8 servings.


Rosemary Roasted Beets

Foil roasted beets are juicy with locked in herb and garlic flavour.

6 beets (1.5 lbs)

4 cloves garlic, minced

3 tablespoons chopped fresh rosemary

2 tablespoons olive oil

½ teaspoon salt and pepper

1 tablespoon minced fresh parsley or rosemary

Cut beet tops to leave 1 inch attached, leave tails.   Place on 16 inch square piece of foil.  Sprinkle with garlic, rosemary, 1 tbsp oil and salt and pepper.  Fold to form a packet.  Place on a rimmed baking dish and roast at 400 F until fork-tender about 1 hour.

Wearing rubber gloves peel and trim beets, cut into ¼ inch thick slices.  Arrange on a warmed platter; drizzle with remaining oil and sprinkle with fresh parsley or more rosemary.  Serve warm.  Makes 6 servings.

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