The dreaded V word. Well....I need to incorporate more veggies in my diet. But they have to taste good. I thought it would be helpful if we could post different ways that we prepare our veggies to make them more palattable. I will go first.....

One of my favorite veggies is green beans. I cook my beans for about 4 minutes in boiling water. Then I drain them and add cold water on them. I then use a bit of oilive oil in a pan, and add some cloves of cut up garlic. I then saute the green beans in the oil and garlic until browned (I like 'em that way...but you can remove earlier). So yummy...my dad always makes beans this way.

P.S. I have never grilled veggies....any good ideas and how to's......?

I love almost all vegetables (not wild about green peppers, cauliflower or lima beans). I like vegetables steamed, stir fried, grilled. I really really like roasting vegetables.

I like to get a big, deep, baking pan. Spray it with PAM and then just add whatever sounds good (or that I have on hand): sweet potatoes cut up really small, sliced carrots, onions, tomatoes, red pepper, can of drained chickpeas, garlic, green beans, zucchini, drizzle with a little olive oil and roast until things start to blacken slightly. I normally add a little stir fry sauce and serve it over brown rice or quinoa (a high protein whole grain that is pronounced KEENWA and can be bought in bulk at most grocery stores). It usually makes enough for several meals for me.

Another good way to add vegetables every day is to wilt spinach into things. It really cooks down and I don't find it obtrusive. I add it to pasta sauces, stir fries, omelettes. Anything and everything, basically, it's so good for me.

Very similar to your recipe: Garlic Parmesan Asparagus

First, I have to say that I was very scared of Asparagus before trying this recipe: it is now one of my favorites.

(Serves 2, 104 cals per serving)
Saute- 1 clove garlic, minced in 1 tsp olive oil (about 20-30 sec over med heat)
Add-1/2 lb fresh Asparagus (whole or cut to 1 inch) stir to coat
Cover and cook until just getting soft (9-11 min), stirring frequently
Plate, sprinkle each portion with 1 tsp parmesan cheese

Okay, I lied, I use 2 tsp parmesan per person, but that's still only 118 cal, and it keeps my SO from pouting!


Otherwise, I have to admit that I'm not much of a "vegitable recipe" cooker, I usually just throw some green beans, peas or similar to cook while I concentrate on other dishes. (I do, however, almost always have vegetables incorporated into my main dishes.)

Lengthwise-slice zucchini, sprinkle with fresh parmesan, spray with olive oil. Put under the broiler til the cheese is bubbly. Enjoy! The good thing is that fresh parmesan is a very strong cheese, so you need just a little bit.

In a large pan (wok) on your stovetop, saute sliced zucchini, yellow squash, and red onion (I have a really really good nonstick pan, so I don't need oil, but you could use Pam) with marjoram (the spice). Yum! My parents always used to make this, and I make it regularly, too.

Stuffed peppers are wonderful, blanche and fill with risotto or any other filling. Red peppers work nicest (for me, at least).

Steam a spaghetti squash and strip the insides out, then top with a chunky tomato sauce that's been mixed with steamed broccoli, cauliflower, carrots, whatever you want. Serve with a piece of grilled chicken for protein.

These are the thoughts that pop immediately to mind. Can you tell what veggies I have in my fridge right now?

We are so totally into grilled mushrooms and peppers. Seriously, my husband and I ate 5 peppers between us the other day (I swear there is less of them when they are grilled).

We cut the peppers into big squares (easier to grill big pieces, but they need to lie flat) put a little olive oil, salt and pepper on the peppers and then grill until "done" -- turning over... takes about 15 minutes.

The mushrooms seem to like to sit in something they can absorb. Teriyaki sauce is what we've used so far. And we just keep them whole.

The other day we made veggie fajitas with our grilled peppers, onions and mushrooms. but we've also used the peppers on chicken patty sandwiches instead of a tomato, and I've put the grilled peppers in salad as well... those peppers are multitaskers, I tell you...

I like this zesty tostitos reduced fat cheese sauce on my green beans. (cals 40, fat 1.5, carbs 4) a serving is 2 tbls and that is plenty. IT's yummy

I also like to roast cauliflower inthe oven till it's brown, add some salt and olive oil and yum!

I grill veggies.... can't go wrong with that. I use a bag of frozen veggies (whatever I'm in the mood for), get out the olive oil, any any seasonings I like (usually garlic salt and onion powder, maybe some parsley). I layout a large piece of aluminum foil, put my veggies in and fold the sides up, add my oil and seasonings, fold the aluminum into a bag, shake it up and stick it on the grill... Can't tell you how long they take to cook, as my hubby does the grilling. I also like to do veggies on skewers, brushed with marinade.

OOOOhhhhhhh...sounds like some yummy ideas. Thanks..keep 'em coming!