Great Ways to Prepare Fresh Vegetables. Are you a creature of habit in the kitchen and at the grocery store Do you reach for the same carrots and celery for snacks, bagged greens for salads, and frozen veggies for dinnertime sides Its time to break out of your food rut. Learn a few basic cooking techniques, then head to the produce aisle and pick out something new. With very little time and effort, you can create crave worthy veggie side dishes every night of the week. Note The smaller you cut your vegetables, the faster they will cook. Aim for bite size pieces unless noted below. No matter how large or small your pieces are, be sure they are the same size to avoid uneven cooking. For each cooking technique, youll need four cups prepared vegetables to yield four servings. If youre cooking for fewer people, you can adjust the amounts or save extras for future meals. Stir fry How to Add 2 teaspoons olive oil to a skillet set over medium high heat. When the pan is hot, add the chopped veggies. Cook, stirring often, until the veggies are tender yet crisp. For flavor add one of the following. Good for bell peppers, onions, broccoli, cauliflower, asparagus, snow peas, celery, green beans, cabbage and carrots. Tip Add harder vegetables such as broccoli and green beans first, then softer veggies like onions and peppers. Po Boy Recipe. Roast. How to Preheat the oven to 4. Cut your vegetables into uniform pieces. Spread the vegetables in a single layer on a baking sheet. Drizzle on 2 teaspoons oil, sprinkle with pinch of salt and pepper, and 1 tablespoon dried herbs. Roast, stirring halfway through the cooking process. Good for Quick cooking vegetables  mushrooms, bell peppers, zucchini, summer squash, broccoli. Long cooking vegetables  sweet potatoes, white potatoes, carrots, turnips, butternut squash, and parsnips, cauliflower, Brussels sprouts. Veggie Casserole How to Preheat the oven to 3. Coat a baking dish with a tight fitting lid with cooking spray. Add your vegetables, chopped into uniform pieces. Add flavor with. 2 teaspoons purchased pesto or. Cover and bake at 3. Good for carrots, broccoli, cauliflower, bell peppers, green beans, onions, celery, cabbage. Faux Fry. How to Preheat the oven to 3. Slice your vegetables into long, thin strips and pat them dry with paper towels. Assemble a dipping station. Youll need two shallow with flat dishes, such as pie pans. To the first, add 2 beaten egg whites. To the other, add 1 cup fine breadcrumbs, 1 tablespoon dried parsley and 1 tablespoon grated Parmesan cheese. Spritz the vegetables with cooking spray, dip in the egg whites, then the bread crumb mixture. Place vegetables in a single layer on the baking sheet. Bake for 2. 0 minutes, flipping the vegetables once, until the crust is golden brown. Serve with a dipping sauce such as salsa, hummus, pesto or tomato sauce. Good for green beans no need to slice, eggplant, squash, onions, mushrooms or asparagus. Steam Microwave or StoveHow to Slice the vegetables. For the microwave Place veggies in a microwave safe dish with a tight fitting lid. Add 14 cup water, cover and cook on high for 3 5 minutes. For stove top steaming Place veggies in a saucepan with a tight fitting lid, using a steamer basket if you have one. Add 14 cup water and cover. How-to-Steam-Vegetables-Without-a-Steamer.jpg' alt='How To Steam Vegetables Without A Steamer' title='How To Steam Vegetables Without A Steamer' />Cook on medium high for 5 7 minutes, until the vegetables are crisp and bright yet slightly tender. To add flavor, add 1 bay leaf or 2 lemon slices to the cooking water. Good for green beans, broccoli, cauliflower, carrots, snow pea pods, zucchini and summer squash. Grill. How to Preheat an indoor or outdoor grill to medium. Slice vegetables into 12 inch thick slices or strips. Steaming vegetables is one of the most healthy ways to cook Learn how to perfectly steam vegetables on the stovetop and in the microwave 5. Remove lid carefully Take the lid off so it stops steaming but be careful the steam is hot and can burn you badly if youre not careful. Sometimes we add a small. Brush with reduced fat Italian salad dressing or balsamic vinegar. Grill for 5 minutes until the vegetables are crisp yet tender. Good for asparagus, eggplant, spring onions, bell peppers, zucchini, summer squash, eggplant, mushrooms. CancerFighting Compounds. Cruciferous vegetables, such as broccoli, cauliflower, cabbage and bok choi, retain more of their cancerfighting compounds when you steam. Note Use a grill basket or skewers for small vegetables on an outdoor grill to prevent them from falling through the grates. Parchment or Foil Packets How to Preheat the oven to 3. Place your chopped veggies on a sheet of aluminum foil or parchment. Add flavor by. Sprinkling with 1 tablespoon finely chopped basil, oregano or parsley. Layering 4 lemon slices on top veggies or. Adding 1 tablespoon balsamic vinegar. Fold and seal the foil or parchment around the veggies to form a packet. Place on a baking sheet and bake for 2.