At restaurants, vegetables are stealing the show After years of glorifying charcuterie, bacon, and hefty chops, chefs are beginning to push produce. ← Related Article Visit The Boston Globe Share on Twitter Share on Facebook Comment on this Scroll to top of page Kristin Teig Cassie Piuma is chef and co-owner of Sarma, in Somerville, just one of the restaurants currently putting vegetables front and center. Kristin Teig Piuma began planning her spring menu at Sarma by writing down every vegetable available. Kristin Teig At Sarma, sugar snap peas appear in a dish inspired by the Middle Eastern eggplant spread baba ganoush. Kristin Teig “The vegetable is the showstopper. I build the dish around it,” says Cassie Piuma. Kristin Teig One of Piuma's favorite spring dishes consists of asparagus with avgolemono (bottom of photo), the traditional Greek egg-and-lemon sauce. Kristin Teig “We still love meat, but I think vegetables now are where it’s at. They deserve a lot more focus," says Matthew Gaudet, chef-owner of West Bridge in Kendall Square. An asparagus dish at West Bridge, where Gaudet stresses the importance of texture. Kristin Teig Eggplants on the grill at West Bridge. Though the Kendall Square restaurant’s food may be vegetable-oriented, it is not vegetarian. Kristin Teig West Bridge has had cauliflower dishes on the menu since it opened two years ago. “The idea,” says Gaudet, “was to replicate a steak. It’s the simplest thing. It’s one piece of cauliflower dressed up a little bit.” Kristin Teig Carrots on the grill at Alden & Harlow, in Harvard Square. It's another of the new restaurants putting vegetables first. Kristin Teig “Components are being paired to the vegetable itself, treating it like you’d treat a protein," says Michael Scelfo of Alden & Harlow.