Page 2 of 2Slice your vegetables into long, thin strips and pat them dry with paper towels.
Assemble a dipping station. You'll need two shallow with flat dishes, such as pie pans.
Spritz the vegetables with cooking spray, dip in the egg whites, then the bread crumb mixture.
Place vegetables in a single layer on the baking sheet.
Bake for 20 minutes, flipping the vegetables once, until the crust is golden brown.
Serve with a dipping sauce such as salsa, hummus, pesto or tomato sauce.
Good for: green beans (no need to slice), eggplant, squash, onions, mushrooms or asparagus
Steam (Microwave or Stove)
Slice the vegetables.
For the microwave: Place veggies in a microwave-safe dish with a tight-fitting lid. Add 1/4 cup water, cover and cook on high for 3-5 minutes.
For stove top steaming: Place veggies in a saucepan with a tight fitting lid, using a steamer basket if you have one. Add 1/4 cup water and cover. Cook on medium-high for 5-7 minutes, until the vegetables are crisp and bright yet slightly tender.
To add flavor, add 1 bay leaf or 2 lemon slices to the cooking water.
Good for: green beans, broccoli, cauliflower, carrots, snow pea pods, zucchini and summer squash
Preheat an indoor or outdoor grill to medium.
Slice vegetables into 1/2 inch thick slices or strips.
Brush with reduced-fat Italian salad dressing or balsamic vinegar.
Grill for 5 minutes until the vegetables are crisp yet tender.
Good for: asparagus, eggplant, spring onions, bell peppers, zucchini, summer squash, eggplant, mushrooms
Note: Use a grill basket or skewers for small vegetables on an outdoor grill to prevent them from falling through the grates.
Parchment or Foil Packets
Preheat the oven to 350 degrees.
Place your chopped veggies on a sheet of aluminum foil or parchment.
Add flavor by:
Fold and seal the foil or parchment around the veggies to form a packet.
Place on a baking sheet and bake for 20 minutes until the vegetables are tender yet crisp.
Good for: sugar snap peas, green beans, broccoli, cauliflower, carrots, celery and mushrooms
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