Seasonal Vegetables Health Boost: Benefits of Zucchini, Bell Pepper, and Eggplant
As we embrace the season, our nutritionist highlights the importance of maximizing the health benefits of seasonal vegetables. Adding a variety of nutrient-rich vegetables to your diet can enhance overall well-being. Learn why incorporating zucchini, bell pepper, and eggplant into your meals is a great choice this season and discover a delicious recipe to make the most of these veggies.
1. Zucchini: A Nutritional Powerhouse
Zucchini is low in calories (only 11 kcal per 100 grams) and high in fiber, making it ideal for weight management and digestive health. It is also rich in vitamins and 99% natural structured water, which is more hydrating than bottled water. Enjoy zucchini raw in salads, or cook it by stewing or baking to boost your nutrient intake.
2. Bell Pepper: Rich in Vitamin C
Bell peppers are an excellent source of vitamin C, crucial for maintaining skin elasticity and preventing wrinkles and stretch marks. They also contain beta-carotene for skin renewal and silicon for strong hair and nails. To maximize vitamin C benefits, eat bell peppers raw, as cooking can reduce their nutrient content.
3. Eggplant: Versatile and Nutritious
Eggplants are best enjoyed baked and are packed with protein, manganese, copper, and cobalt. Baking preserves their nutrients, making them a valuable addition to your diet. While raw eggplants are not commonly consumed, baking enhances their flavor and nutritional profile.
Seasonal Recipe: Roasted Vegetable Medley
Make the most of these nutritious vegetables with this simple and delicious roasted vegetable medley recipe:
Ingredients:
– 1 medium zucchini, sliced
– 1 red bell pepper, chopped
– 1 medium eggplant, diced
– 4 tablespoons cedar oil, two tbs for cooking & two tbs for dressing (or another oil such as olive oil or avocado oil)
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– Salt and pepper to taste
– 1 clove garlic, minced (optional)
– Fresh basil or parsley for garnish (optional)
Instructions:
1. Preheat the Oven: Set your oven to 425°F (220°C).
2. Prepare the Vegetables: In a large bowl, toss zucchini, bell pepper, and eggplant with 2 tbs oil, oregano, basil, salt, and pepper. Add minced garlic if desired.
3. Roast: Spread vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
4. Serve: Garnish with fresh basil or parsley if desired and drizzle with remaining cedar oil. Enjoy warm as a side dish or over quinoa or couscous for a complete meal.
5. Top Tip – sprinkle with chopped nuts for a more calorie dense option
Embrace the Season for Optimal Health
Now is the perfect time to add these seasonal, nutrient-dense vegetables to your diet. By incorporating zucchini, bell pepper, and eggplant into your meals, you’ll reap their many health benefits while enjoying delicious recipes. Don’t miss out on the season’s best produce—make the most of it while you can!
Click here to select your cedar oil for this dish.
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