ATLANTIC CITY, NJ - NOVEMBER 07:  Chef Bobby Flay attends "Savor Borgata" An Evening with Borgata's Award Winning Chefs Novenber 7, 2009 at Borgata Hotel Casino and Spa in Atlantic City, New Jersey.  (Photo by Bill McCay/WireImage)
Bobby Flay's Tip For More Appetizing Veggies Is To Treat Them Like Meat
If you don't know how to properly season vegetables, eating them can be a bland and underwhelming experience. Chef Bobby Flay's philosophy can help you out.
In an interview with Bon Appétit, the chef said he prefers to season his vegetables similarly to how he seasons meat, using a spice rub to enhance their flavor.
"Rubbing spices into anything gives it a far greater flavor impact," Flay said. While he opts for just paprika and coriander, you can make your own spice rub to season vegetables.
Dried herbs like basil, parsley, rosemary, and thyme can complement the earthy taste of vegetables without overpowering them. You can also use fresh herbs for a brighter flavor.
A mix of onion powder, dried basil, thyme, rosemary, and paprika is also a nice start. Add the seasoning before or at the start of cooking so the heat can release the flavors.
However, if you’re using powdered spices, add them towards the end of cooking so they don't burn. As for whole spices, place them in the oil or water to bloom them before use.