Besides the ususal..

Grill, roast, or bake some veggies with a little bit of oil. Sliced squash works well for that.
http://www.thekitchn.com/how-to-roast-any-vegetable-101221

Butternut squash is one of my hubby's favorite foods. We wash it and then put it in the oven whole to bake.
It is easy to cut AFTER it is cooked like that.

Brussels Sprouts! There are so many yummy ways to cook them...

It turns out I like Brussels Sprouts as well - there are a number of great recipes out there. My first introduction to them was a Skinnytaste recipe, Sauteed Brussels Sprouts with Pancetta (although I just used bacon). There's another that is absolutely phenomenal; high in fat though, but I now eat LCHF so it works for me, from Peace Love & Low Carb - Skillet Roasted Bacon Brussels Sprouts with Garlic-Parmesan Cream Sauce

Cauliflower is incredibly versatile... were like it just with cheese sauce honestly. But it is also great roasted with Parmesan too. Or if you have any desire to do any kind of experimenting with it there are about 3 million recipes for other ways to use it. I LOVE LOVE LOVE Jalapeno Cheddar Cauliflower Muffins from I Breathe, I'm Hungry. In fact I think I'll make some of those today. Yesterday I made Grain Free Nacho Pot Pies for dinner and my kids actually ate it without griping! (ground cauliflower makes up the bulk of the "crust"). granted, I didn't tell them it was Cauli but about halfway through dinner (and after about 15 tries) they guessed it and kept eating anyway - total WIN.

We do green beans in a couple different ways: Oven Fried Garlic Parmesan Green Beans and Mexican Roasted Green Beans are both good.

Roasted cabbage (sliced into thick "steaks" then drizzled with oil, seasonings, and baked at 425 for about 35 minutes) is yummy.

I recently ran across a recipe for steamed artichokes and bought one - haven't managed to make it yet, but it is in my fridge!

Oh! Some more:
Roasted Radishes are good, as are Rutabaga Home Fries; also really surprisingly tasty is Celery Root Hash

Asparagus - one of our favorites, when in season and doesn't cost an arm and a leg! Prepare by cutting the ends off, lay on baking sheet, drizzle with a good olive oil, sprinkle salt and roast for about 10 minutes in a 425 oven.

Cauliflower - so many different ways, our favorite is boiled then mashed like potatoes with seasonings - yum!
"Riced" and use in so many different variations.

Butternut squash - cut in half length-wise, scoop out seeds, lay face down in a pan with couple inches of water and bake at 375 for an hour. Scoop it out and use it many different ways - or just eat it!

Zucchini in so many different ways - I use them in eggs, zoodles (they are our pasta), roasted, grilled and yellow crook neck squash also.

We usually roast a huge baking sheet of zucchini, yellow squash, onion, mushrooms, sweet potatoes, and colorful bell peppers and just eat or use in omelettes or anything else.

Julienne orange, yellow, red bell peppers, sweet onion and place in a baking dish with chicken breast - sprinkle with taco seasoning or fajita season (I make my own) bake at 375 for 45 minutes and you have baked fajitas. We don't put cheese on them as the recipe says - I let everyone add their own amount of desired cheese if any. Heat up - no oil- corn tortillas and eat veggies as fajitas -- Nice and tasty low calorie meal!

And of course roasted brussel sprouts....

CrabNebula wrote: »

Grilled asparagus is so good. I could sit and eat a kilo myself. I would hate myself every time I took a piss, but enjoy it while it is going in my mouth.

Me too. I always forget how good it is when roasted/grilled and eat a ton of it and then gross myself out afterwards.

I also eat a ton of roasted/blistered tomatoes, bell peppers (I love them sauteed with onions), broccoli and cauliflower (roasted or steamed with lemon, salt and pepper, garlic, and a little drizzle of white truffle oil to finish), cucumbers with vinegar and dill, spiralized raw zucchini with Greek dressing, Brussels sprouts, raw carrots, and leafy greens of any kind. I love vegetables and I think they're super versatile and delicious. Lots of roasting or light steaming in my house and we love to add stuff like flavoured oils and vinegars, fresh herbs, lemon, light gratings of flavourful cheeses like romano or parmesan reggiano, roasted garlic, and hot sauce to our vegetables. I also throw pretty well any of them in pasta, on pizza, into green salads, in a bowl with a can of tuna, mixed with rice or noodles or quinoa, etc etc etc.

My budget doesn't allow for me to shop for veggies fresh each day. I usually go once a month to a market that I can get cheap veggies, I buy whatever I see. Radish, broccoli, carrots, potatoes, zucchini, celery (the ball kind)... After I get home I clean and chop/slice it all up and put them into bags and freeze them. I make curries, soups, and casseroles with them. Cheap and easy meals and of course the soups are very low calorie and filling for my lunches.