Blanched vegetables tossed with butter and herbs

Blanched vegetables tossed with butter and herbs

A plate of vegetables bursting with colors, textures and shapes is a visual delight. Your eyes feast on the wonderful vision, signals are sent to the brain that the veggies must taste good because they look good, your brain sends signals to your digestive system and demands that you dig in, and… Well, that’s the thing about food having a visual appeal. Home cooking requires you to make good on that positive first impression because the food will actually be eaten. Not a concern with magazines and their food stylists because the food they deal with just has to look good to sell one brand or another.

This side dish which I served with lamb chops a couple of weeks ago looks AND tastes good. The vegetables are cooked just until done but still lightly crisp, the butter adds flavor and coats each piece of vegetable with a subtle shimmer, and the herbs provide the aroma that, coupled with the signals that your eyes send to your brain, tells you that you must have a huge portion of those gorgeous mixed veggies.

For best visual appeal, choose vegetables with different colors, textures and shapes. Leafy vegetables are not recommended for this dish. »