All herbs go well with vegetables. It is the nature of the dish, rather than the ingredients, that determines which herb to use. For example, a robust herb such as thyme is a good choice in oily-type stews or casseroles of mixed vegetables. Dill will add freshness to boiled or steamed carrots, lovage is excellent in hearty vegetable soups, while rosemary goes well with roast potatoes. Basil is the obvious choice for tomatoes and oregano is traditional with mixed Greek salads.
**
Healthy Recipes **
