Some fav veggie recipes

i hate vegetables, but i like to cook them in a pan just using some pam, a tiny bit of salt and some fresh ground pepper. otherwise you can do a stuffed bell peppar (stuffed with usually cheese and other veggies you can also put a bit of ricein) or stuffed portobella mushrooms (this is my favorite) which you can stuff with veggies and cheese. you can also cook them in soup which is what i do when my veggies start to go a little mushy i throw them in a big soup with a couple cubes of buillon i love putting sweet potato in my soups which sounds weird but tastes delicious. also you can throw them in the oven with a little bit of olive oil and spices. i love throwing eggplant on the grill with a bit of bbq spices and pam and it comes out delicious hope that helps a bit

Spaghetti squash
http://www.burpee.com/vegetables/squash/winter/spaghetti/squash-winter-vegetable-spaghetti-prod000937.html?catId=2043&trail=
Summer Tian
I steam the potatoes first which is not part of this recipe but they seem to come out a little hard otherwise.
http://haesslyhouseofinsanity.blogspot.com/2012/05/summer-vegetable-tian-everyone-loved.html
nicoise salad
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2163190
Alea's No Noodle Lasagna
this does not get firm like a real lasagna but OMGosh it is yummy!! I added sliced mushrooms when I make it.
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2163230

Ok this takes some time but freezes well and makes a big batch!

6 vegetable soup

Made this today and it tastes amazing! Its also incredibly filling!

4 cups any colour peppers diced (Dice a cup of it finely and keep aside till the end)
1 cup diced zucchini
2 cups shredded cabbage
1 cup diced Chinese Eggplant (long eggplants. Cut this last because they turn brown as soon as they're cut.)
3 cups sliced mushrooms
2 cups diced spinach
1 cup onions
1.5 tbsp extra virgin olive oil
8-10 cloves garlic
Crushed red peppers (as much as can be tolerated)
2 tbsp lemon juice
8gm or 1/2 package Clubhouse La Grille Chipotle Peppers Marinade
1 container Campbell's no added salt chicken broth (very important that it be no salt added! the marinade has enough for the whole recipe)

Take a big pot and add the oil. Saute the onions once the oil heats up. Add the rest of the veggies and saute well. Keep one cup of peppers aside. Don't add it yet. Add the Chipotle Pepper marinade and garlic. Add the broth. Keep moving it around until its soft and almost cooked. Put the whole thing in a food processor and grind till it becomes a roughly ground paste. Add this point add the finely diced one cup of peppers and boil for a minute or two. Add the lemon juice and crushed peppers. Voila! Soup's ready! You can also keep a cup of any other vegetable aside to add at the end if you like.
Optional - sprinkle some cheese or croutons on top before serving.

Makes about 7 servings of 1 cup each
1 cup = 90 calories

bump. sounds great!

sooooo many options.

You could try making a tray of roasted medeteranian vegetables (ie peppers, eggplant, zucchini, onion etc) just with some garlic cloves, a pinch of salt and some olive oil.

You could take your favourite root vegetable and make them into chips/fries.

You could stuff a bell pepper with your filling of choice.

You could try adding vegetables to other meals, eg slices of zucchini and/or eggplant into a lasagna or chopped fine into a pasta sauce.

Make a veg ratatouille style dish (as a main or a side dish)

... and many more options...

:drinker: