If you are tired of salads and need a way to have your daily allowance of vegetables do as the French do and serve them at room temperature with a vinaigrette.
Here is what you do:
Boil or steam your favorite vegetable and drain of water. Our favorites are asparagus, green beans, cauliflower, uncooked shredded carrots, summer squash and zucchini.
If you prefer a more robust, smoky flavor, use grilled vegetables. The secret is to let them cool to room temperature. Too hot or too cold and they lose their flavor.
Take a look at Vinaigrette Dressing Secrets and compose your dressing. You can pour the dressing over the vegetables and serve or serve the dressing on the side.
Since this is summer I like to put mint, chives and parsley from my little herb garden in the dressing. Shallots are a nice addition with a little salt and pepper to taste.
This would be served as an entrée.