Veggie Ideas - need some new ones

What about spinach? Either raw in a salad or sauteed with garlic and black pepper? I also have cut a romaine heart in half, grilled it, and served whatever protein I was having (salmon, chicken, pork, whatev) on top.

try mashing carrots w/parm and little olive oil
mix potatoes and fennel for gratin recipe on foodnetwork>barefoot contessa
parsnips are delish mashed
eggplant roasted or grilled w/little olive oil, salt & pepper or make into baba ghanoush
jicama is great in salads
radishes are lovely roasted
salad turnips are also deliciously sweet when roasted
mushrooms - stuffed, roasted or sauteed w/onion and garlic - finish with drizzle of balsamic vinegar
celeriac or celery root makes a lovely salad thinly shaved and tossed w/lemon viniagrette
I don't like beets but I LOVE when they become sliders or borscht - slider recipe on food network>guy fieri
butternut squash roasted or made into soup
acorn squash - cut in half, seeded then fill w/craisins, walnuts, apple chunks, brown sugar and cinnamon - bake until soft (depends on how big it is)
delicata squash is sweet and roasts in no time
onions roasted in foil w/olive oil, garlic, rosemary, salt and pepper - SWEET
sesame snow peas - be sure to string the peas steam 2 min dress w/sesame oil, soy sauce, and toasted sesame seeds
minty mushy peas - food network>jamie oliver
cheesy corn bake
mexican corn on cob - dressed grilled or steamed corn w/olive oil, salt & cayenne or an alternate way is olive oil, salt, pepper, lime juice and crumbly cheese of your liking (queso fresco is authentic, but I prefer ricotta or goat)
creamed corn and creamed spinach I make my own with very little half/half
roasted pumpkin
salad caprese w/tomatoes, basil and mozz - I could go on enlessly about salad variations
green beans almondine
haricot verts w/shallots and garlic
sprouts are lovely in salads and on sandwiches
raddichio is wonderful roasted and drizzled w/viniagrette
cucumber boats - peel and seed cuke lengthwise, fill w/cubes of granny smith apples, craisins and drizzle with champagne vinegar
roasted red peppers are delish in sandwiches or use as dippers for hummus
EAT THE RAINBOW It'S FUN
mix a bunch of different olives with a provencal viniagrette

Zucchini is cheap and delicious.
* Slice it up, and saute with a bit of oil, garlic, and salt. I also love adding some spicy chipotle powder for an extra kick!
* Slice it and use it in the place of noodles, particularly in lasagna
* Cut in half, scoop out the seeds and put pizza stuff in the "boats" and bake
* Slice very thin, brush with olive oil and sprinkle with salt and garlic. Broil until browned for chips
* Slice, toss in italian dressing (fat free works too) and grill

I will make a huge batch of sliced zucchini and carrots, put in small and large baggies and freeze. Then I can pull out a big one for dinner or a small one to add to a can of soup (along with a baggy of chicken or steak) for a great, healthy lunch.

Eggplant
* Great as noodles or chips just like above!

Portobello mushrooms
* Spice and grill or use as a pizza "crust" delicious!

Spinach adds well to any egg or pasta dish

Spaghetti squash
* Use in place of spaghetti noodles
* Fry and use in place of hashbrowns.
* Use in patties. I add tuna/salmon, an egg or some greek yogurt, feta and cheddar, and spices. OMG! Way low calorie and so delicious.

celery with peanut butter

We like to eat beets and kale. In the Fall and Winter, we like to have butternut squash soup as a meal.

Mangetout is my absolute favourite vegetable! It goes great in a stir fry, with pasta and even a roast dinner.

I also love leek and cabbage medley (most stores do it in a prepacked bag ready to stick in the microwave).

My partner loves marrowfat peas but won't eat many other vegetables unless they're smothered in cheese sauce!

I had to look up both mangetout and marrowfat peas, as they go by different names in the U.S. Still not sure on the marrowfat peas, other than that they are more mature peas. Are they dried? Do you have to soak them like dried beas, or do they cook without soaking like lentils? (I love mushy peas, and wikipedia tells me the marrowfat peas are used for that, so I'd love to know whether I can just used dried peas, or if I have to go looking for cans in the "international" aisle of the grocery store.)

Why is there no squash on your list!?

Butternut, Acorn are in season, Yellow crook neck and zucchini are also delicious.

Bell pepper,
Peas (sugar and snap for different dishes)
Green beans
Wax beans *yellow- green beans*
Beets - i like the yellow and orange ones better than the red (the taste is not as strong)
Rutabagas
Turnips
Parsnips
celery root- DELICIOUS but looks weird

Buy 1 of EVERYTHING in the produce section of your grocery store, then google how to make it.

for the OP: you don't say how you are cooking the veggies you list in your OP, but if you haven't tried it, broccoli, brussel sprouts, cauliflower, and asparagus all take great to roasting -- especially cauliflower -- it really brings a nuttiness to it. (And if you don't do much roasting, there's also the more traditional litany of roasted veg, such as beets, turnips, carrots, onions, sweet potatoes, winter squash (I think that might be what are called marrow in the U.K. -- butternut, acorn, etc.) -- all good ideas as we get into fall and winter.

Get a Nutra Bullet and go nuts !

We eat mushy peas where I am from in Canada as well. They are left in the pod until they are older, allowing them to be larger and to dry out a little. From my experience the peas require over night soaking before cooking, so maybe that's the "processing" part on the tin. They have a much drier texture than regular peas do, so your mushy peas would be different.