How to dress up vegetables (the healthy way)

Fennel, zucchini, onions, aubergines... (or anything else that can be sliced), drizzle of olive oil, salt, pepper and either lemon or vinegar - on the grill.
Asparagus as above or straight on the grill.
Chicory, romaine or any thick type of salad, quartered olive oil and on the grill.
Tomatoes, peppers, quartered / sliced in the oven, 80/100*C slow cooked

... endless possibilities....

Spices, herbs, drizzle of olive oil. Soups. I recently made a green thai curry vegetable dish, it is so tasty & has SO many vegetables in it.

Anything that can be grilled can also be roasted in the oven at 200C with a drizzle of olive oil. Asparagus, green beans and sugar snaps about 10-12 minutes. Broccoli, zucchini and brussel sprouts about 20 minutes. Cauliflower about 30 minutes. Halved tomatoes brushed with oil about 40 minutes.

Or try stir frying or a ratatouille.

Frozen spinach/kale in your smoothies - load up spaghetti sauces with veggies - also chili, cut down on meat and add more veggies. Wraps are good - double up on the veggies and use a sauce that you enjoy. This is my fave spice for veggies. I put that s**t on everything. LOL http://www.stamoolis.com/store/images/thumbnails/0/360/Greek_Seasoning_Salt_Free_Cavenders.jpg

A stir fry is an easy way to bump up the veg intake... Bonus is that it takes minutes to make.

I second this love stir fries for getting plenty of veg in.

Raw or steamed veggies are great in salads.I like frozen green peas,sugar snaps,cauliflower,carrot,broccoli etc.Less lettuce,easy way to get your veggies.Rice vinegar,seasonings & a tsp of oil.Works for me.....

Not sure if caramalized is the right term or just what my mom called it, but I do this with carrots and zucchini, though I'm sure other veggies would work as well.

Coat the bottom of a pot with butter (just enough to avoid sticking). Add slices of veggies, about 1/4 thick. Add a sprinkling of salt. Put a lid on and turn heat on to a low temperature. Normally takes about 10-15 minutes to cook, maybe longer but I don't own a timer. For carrots, they are done when you can stick a fork in it easily, for zucchini, just when they are losing their white color. It is easy to overcook the zucchini but they'll still taste good even if they are mushy.

Result is a sweet version of the veggie that is more like eating candy than vegetables, though sweet in a good way.

The salt is the key to getting them to cook, pulling the moisture out so that they kind of steam in their own juices. You can stir once in the middle if you like, though they are generally done by the time the bottom layer starts to brown - if your temperature is low enough. For carrots, I'll sometimes half larger slices so that all pieces are a more-uniform size.

sounds great! Bump

Try lots of pickles, pickled veggies (like carrots, turnips, cauliflower, etc.) and banana peppers on your salad. The juice from these items moistens and adds flavor to the salad so you don't need nearly as much dressing.

Most veggies are amazing grilled. Carrots are especially good wrapped in foil with just a little oil and salt, and grilled until they are just forming little black specks on the end. They turn super-sweet.

Another option, instead of trying to find alternatives to what you love, why not find versions of what you love that are healthier? I'm sure you can find a cheese sauce and creamy dressing which has fewer calories so that you can drown your salads and veggies to your heart's content.

I hate vegetables too. I need to bump this.

I like to sauté chopped up carrots with some olive oil, black pepper and cinnamon. The cinnamon really goes well with the sweetness of the carrots.

ONE word...ratatouille...can be done in the oven or on the grill or on the stove (I will smoke the veggies once in a while)... .as a go to for steamed veggies, I sprinkle oregano on them before I put the lid on... then when they are done i toss them with some parmesan... I also keep a good supply of pesto on hand... garlic, Olive Oil and Basil... and like everyone else... a squeeze of lemon and even some lemon zest... always adds a fresh flavor to veggies.

Thanks guys! I have a lot of new things to try now.
Im baking a sweet potato wrapped in foil tonight for dinner!
Lets see how this turns out… (:

Onions, peeled, little bit of the top part cut off, a couple of drops of balsamic vinegar in order to penetrate, rub the outer layer with salt and pepper, wrap in foil, oven like a baked spud - knife trial after 20 mins to check if ready (better if you have ashes!).
Artichokes, need to be cleaned of the outer leave - some olive oil on the top in order to penetrate till the heard - lemon juice salt, pepper, foil.... 40 to 45 mins depending on the size of the artichoke.