Restaurant chefs are increasingly making vegetables the star of the plate, as meat gets more pricey and patrons push for healthier options, according to new research from Technomic. Vegetables' presence on restaurant menus has grown 11% in the past three years, fueled by an increase in the use of kale, cauliflower and zucchini. "Different preparation methods, like roasting Brussels sprouts or caramelizing root vegetables, have had a big influence on the way vegetables are menued," said VP Darren Tristano.

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