Vegetables On A Stick - The Nibble Webzine Of Food Adventures Vegetables On A Stick
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TIP OF THE DAY: Vegetables On A Stick

The easiest way to make vegetables attractive to veggie non-enthusiasts is to put them on skewers. Serve them as snacks or with lunch or dinner.

Bamboo skewers are very inexpensive: six-inch skewers are $1.00 for 50, and you can wash and reuse them. (Make sure you get skewers with pointy ends, not flat popsicle sticks.)

Then, cut whatever veggies you have into a large dice: bell peppers, brussels sprouts, carrots, celery, cucumbers, green beans, sugar snap peas, and zucchini; whole or halved broccoli and cauliflower florets; cherry or grape tomatoes.

You can get creative, adding anything from grapes to olives; but the objective here is not to make appetizer or dessert skewers but to get people to eat more veggies.
If you want a dip, serve salsa or nonfat Greek yogurt and your favorite seasonings. Here are three recipes for starters:

  • Caramelized Onion Dip
  • Citrus Yogurt Dip
  • Garlic Lime Yogurt Dip
    The plainest food exudes glamor on a stick. Photo by Matthew Bowden | SXC.

    Serve the skewers on a plate, vertical in a juice glass or other vessel, or stick the pointy ends into a halved winter squash or a melon (and use the squash or melon for the next meal).

    March 28th is National Something On A Stick Day.

    Find more vegetable ideas and dip ideas.


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