Healthy, Fresh Veggies Prepared with Panache

I love the summertime!  Not only because of the amazing weather but also because of the delicious vegetables that are in season. 

Most of you who read my blog know that I'm a huge fan of Martha Stewart so when I tell you that I found the below recipes for sauteed asparagus with lemon, and roasted peppers with garlic and herbs in her Everyday Food magazine, it won't come as a surprise.

Although the above veggies were very filling and so flavorful because they were enhanced with fresh herbs and lemon zest, we needed something else to round out the meal so I made a simple, white pizza with fresh sage on top. It really hit the spot and we ended up piling the veggies on the pizza.  I highly recommend this as a quick, healthy stay-at-home dinner.

Sauteed Asparagus with Lemon: Serves 4
In a large skillet, heat 1 tbs of olive oil over medium heat.  Add 2 bunches of asparagus (14 oz each), ends trimmed, and season with coarse salt and ground pepper.  Cook, tossing occasionally, until lightly brown and crisp-tender, 10-15 minutes, depending on thickness. Add 4 wide strips of lemon zest and cook 1 minute.  Add juice from 1/2 lemon, toss to coat and serve warm.

Roasted Peppers with Garlic and Herbs: Serves 4
Preheat oven to 450 degrees.  Place 4 bell peppers (red, yellow or orange) halved and seeded, cut side up, on a rimmed baking sheet. Drizzle with 2 tbs of extra virgin olive oil.  Divide 2 garlic cloves, thinly sliced, among peppers.  Sprinkle with 1/4 tsp of dried oregano and season with coarse salt and ground pepper.  Roast until flesh is tender and skin is blistered in spots, 35 minutes.  Transfer peppers to a platter and top with a small handful of fresh basil leaves, torn.

White Pizza: Serves 2

Ingredients:
1 lb of store bought pizza dough (I prefer Rose & Joe's)
Shredded mozzarella cheese (low fat)
Olive oil
Flour
A bunch of fresh sage leaves

Directions:
Preheat oven to 450 degrees.  Roll out dough into a large round and sprinkle with flour to prevent it from sticking.  Lightly brush with olive oil and top with cheese and fresh sage.

Bake for about 20 minutes or until the dough is golden brown and the cheese is slightly browned too.  Let cool for 5 minutes and serve hot.  Top with veggies if you prefer.