Same old boring steamed vegetables

I love Broccoli and Cauliflower but agree they were getting boring - UNTIl I put =added them to some of my "homemade" salad dressing: 1 TB fat free Ranch dressing with 2 TB Salsa and 1 drop Tabasco. Yummmm

Thansk, I think I'll try a few of your suggestions! Well wishes on your journey!

Grilled aspargus is awesome and sauteed cabbage is great too just put a touch of olive oil and salt and pepper and you are good to go. Not sure if you eat sweet potato(not really a veg) but it is great with cajun seasoning to switch things up a bit.

I thought I was the only one who ate sauteed cabbage!!! it is so yummy!

I like squeeze fresh lemons over my vegetables, especially good on broccoli

Most veggies are really tasty baked, even caulli and broc. Spray with some olive oil, sprinkle with some seasoning and pop them in the oven.

I always steamed but got into baking them! So good! Some herbs and spices and baked carrots and zucchini!

I have two veggie recipes.

Baked Asparagus: Rinse and trim a bunch of asparagus, lay it out on a cookie sheet and drizzle with a tablespoon or two of olive oil. Sprinkle on a little black pepper or crushed red pepper, salt if you like, and also if you like, a couple tablespoons of grated parmesean cheese. Bake @ 400 degrees for 12-20 minutes, depending on how crisp-tender you like your asparagus. I find 15 minutes usually does the trick.

Sauteed Brussels Sprouts: wash, trim, and cut in half about a pound of Brussels sprouts. Cut up a couple pieces of turkey bacon into bite-size pieces, sautee the bacon in a skillet until almost done, add the sprouts. Cook them on high for a few minutes until brown on one side (takes about 5-7 minutes for browning to occur), stir well, and cook another few minutes, again, until the level of crisp-tenderness you like has been achieved.

the varied world of vinegars and oil

Try roasting vegetables - you can roast spaghetti squash and Brussels sprouts, for example. I like to take the sprouts, cut them in half and rub olive oil (lightly) over them. Then I sprinkle seasoning (peppers, minced garlic) and roast them in my oven for about 15 minutes at 400-425 degrees.

You can also cook asparagus in a toaster oven with some light butter and garlic - that is tasty.

Also, salads with fresh, raw veggies is always delicious.

Roasting different vegetables and playing around with them a bit can lead to some pretty wonderful combinations that are often worlds away from their boiled and steamed selves. A family member used to roast carrots and drizzle in a little honey on when serving, also he often served blanched green beens in a little butter and slithered almonds; so yummy and simple.

I love fresh roasted beetroot, can be used in salads or eaten hot, nice if you add a little balsamic before you put them in the oven (same goes with brussel sprouts). Sweet potato, and regular varieties are lovely with a little cajun or even sometimes a little cayenne powder. Cauliflower gets a delicious, nutty flavour roasted too, I love it that way best.

Asparagus is lovely grilled or on a griddle. I like to throw fresh asparagus and some cherry vine tomatoes into my griddle with a little garlic and let go until it's a little charred here and there, the tomatoes burst and it's a really yummy self saucing kind of thing.

Herbs and spices do wonders; rosemary, parsley and basil are all must haves for me, along with garlic.