I took some yellow zucchini and put a little evoo and grilled them on my grill with salt and pepper with some pork chops with a dry rub and an easy summer salad of kirby cucumbers campari tomatoes and onions with balsamic vinegar

I did this one Monday night for dinner. I combined broccoli, cauliflower, sugar snap peas, & yellow squash; sauteed them in olive oil with garlic & herb seasoning. Hmm Hmm good!

Another easy one! I do this all the time. We love mixing veggies & either roasting them, stir frying, or putting them on the grill wrapped in tin foil. We mix squash, purple onions, potatoes, bell peppers, sugar snap peas, broccoli, cauliflower, asparagus, fresh green beans, etc. just go down the fresh vegetable isle and pick what you like. I usually put 3-4 veggies together and depending on how I’m preparing them, I use either olive oil or butter and I use a roasted herb & garlic seasoning made by McCormick. Sometimes, I get out my herb seasoning book and use herb combinations suggested depending on the veggies I’m cooking.

I love roasting veggies. Last nite I tried yellow squash and leeks a little olive oil, salt & pepper it was great! Brussel sprouts – asparagus are favorites in my house

I read a great suggestion on color your plate. A variety of colors helps make sure a variety of nutrients and vitamins make it in the diet.

I’ve roasted root veggies, and steam a side of vegetables almost every night – but I’ve never roasted green vegetables. I want to thank “Brandes” and others for the inspiration to do so! I roasted broccoli, asparagus and green beans with minced garlic and EVOO – wonderful.

I snapped some fresh green beans and quarted a few red potaoes and steamed them in the steamer.

Improve Your Salad! Dark Romaine lettuce/Spinach + Arugula + Almond Slivers + Dried cranberries + Balsamic Vinegar and Olive Oil is delicious, fast and easy. This salad packs a punch of healthy nutrients —folic acid, Omega 3s, and antioxidants — just to name a few!

Using your favorite variety, slice potatoes length wise into wedges. Put into a large bowl pour desired amount of olive oil over them, add your favorite seasoned salt or a combo of your favorite spices & herbs. Toss until well covered. Also tasty with Lemon Pepper seasoning. Layer in rows on cookie sheet. Bake at 350-375 (depending on size of wedges) till fork tender, about 40 min. We enjoy as is, but can be served with plain or seasoned yogurt, sour cream or your favorite dip on the side. Instead of steaming veggies in microwave,(which kills nutrients & changes the molecular structure of everything including water) put them in a frying pan with a couple tablespoons of water or broth (add more if needed) over “low” heat, season as desired, cover and stir occaionally. Be careful not to scorch. Takes a little longer, but essentially much healthier & worth it. Fresh or frozen veggies are the bomb. We prefer them firm to slightly crunchy. Depending on type of veg. approx. 10-20 minutes.

This is a great idea. I like to serve simple salads and vegetables with fresh herbs, and not a lot of fat and calories.

Last week I decided to roast my vegetables for dinner instead of steaming them in the microwave. It was fantastic. I took fresh greenbeans, asparagus and red & yellow peppers and tossed them w/herbs and a little olive oil. Put them in hot oven for 30 minutes and voila….it was delicious.

I bake peeled potatoes that have been sliced almost all the way through, the slices are still connected on the side that touches the pan. Brush with olive oil and add your favorite seasoning. Bake 375 until browned. They are great!!

A great way to customize a steamer bag of frozen vegetables! Steaming in the microwave isn’t the only to make a vegetable. Olive oil does wonders.

My mom sautes baby carrots in a bit of nutmeg and maple syrup. It’s amaaaazing.

I tried a new recipe last night and my husband only likes things like canned grean beans….this new recipe made him even have seconds. :) Parsnips, Carrots, Sweet Potatoes with Italian dried herbs, salt & pepper mixed with olive oil…put on a roasting pan at 400 degrees for 30 minutes. Turned out fantastic

It’s hard to get my husband to eat veggies but I am sure going to try. We are trying to eat healthier this year and every year from now on.

Just about everynight we steam mixed fresh veggies with either a little lemon in the water or we put parsley or other fresh herbs ontop of veggies before steaming….......so good!

We are big veggie people. All kinds …I tend to doll them up but simple is good, And just as nutritious.

Because we have a HUGE garden every year and home can a lot of it, we have awesome homegrown veggies at almost every meal!!

I love to buy fresh seasonal veggies, microwave them in a pyrex dish with a little seasoning, and freeze portions sized for quick meals. The natural flavors and vitamins are retained and best of all, they taste GREAT!

We used stir fry vegetables with scrambled eggs for breakfast. Very good!!!

Steamed brocollias a side and some diced lettuce and tomato for topping on our dinner “quiche”. Yum!

Blanching vegetables is another great way to cook them. The flavor and crispness stays in the veggie. Plus, it’s very quick and easy.

Roasted root veggies are my absolute favorite! So easy to prepare. Change up the mix slightly for variety and don’t forget the onions cut into chuncks!

Being a natural food consumer, we do not have a difficult time consuming veggies but the variety for preparation is a great help. Eating seasonally is another way to “go natural”. Thanks

I’ll try it, 2009 is the year of new things!

This is going to be a real challenge for me because I don’t eat enough veggies, but I’m going for it!

Great idea! We steamed sugar snap peas and had raw carrots instead of more elaborate dishes. Thanks for the tip.