Veggies

Jack Bishop of America's Test Kitchen shares ideas for cooking under-appreciated vegetables, such as broccoli and zucchini. He recommends roasting them! The secret to roasting broccoli is to add 1/4 teaspoon of sugar. For grilling vegetables, Bishop suggests marinating them with a soy-based marinade and putting them on thin, flat metal skewers for kebabs. When cooking them with meat, cut the meat in big pieces and cut vegetables in small pieces. Jack Bishop is the Editorial Director of Cook's Illustrated and Cook's Country magazine and the author of A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends.

Roasted Broccoli with Olives, Garlic, Oregano, and Lemon

Serves 4

Trim away the outer peel from the broccoli stalk, otherwise it will turn tough when cooked.

• 1 large head broccoli (about 1 3/4 lbs)

• 5 Tablespoons extra virgin olive oil

• 1/2 tsp table salt

• 1/2 tsp sugar

• 5 medium garlic cloves, sliced thin

• 1/2 tsp red pepper flakes

• 2 Tablespoons finely minced pitted black olives

• 1 tsp minced fresh oregano leaves

• 2 tsps juice from 1 lemon

Zucchini with Tomatoes and Basil

Serves 4

• 3 medium plum tomatoes , cored, seeded, and diced

• 1 small clove minced garlic

• 1 tsp balsamic vinegar

• 2 Tablespoons extra virgin olive oil , plus additional for serving, if desired

• Table salt

• 2 Tablespoons chopped fresh basil

• 5 medium zucchini (about 8 ozs each), ends trimmed

• Ground black pepper

• 1/4 cup finely grated Parmesan cheese , for serving

Music break: Bim Bom (Psapp Remix) by Astrud Gilberto