Buying in-season vegetables is very crucial. In-season vegetables are more healthful and flavorful. They're usually bigger, so you save money. In-season vegetables is cheaper. Google what's in season to find out when to buy sweet corn, peppers, and okra.
There are better methods than steaming and boiling vegetables. Roasting vegetables is straightforward (simply put them on a sheet pan, add seasonings, and heat) and gets them browned, flavorful, and crispy. The air fryer quickly "fries" healthful, crunchy vegetables.
Fresh herbs give flavour to any cuisine, even veggies. Cilantro, basil, dill, and mint make raw or cooked vegetables taste fresh and bright. Parsley, thyme, rosemary, sage, basil, and oregano complement produce.
Spices and seasonings enhance even the freshest produce. Salt and pepper are always needed, but spices provide extra taste. For a smokier flavour, add cumin, ginger, allspice, and coriander to dried herbs.
Blanching removes bitterness, prevents sogginess, and maintains colour and texture. It keeps vegetables crisp and less harsh if you're eating them raw or roasting/sautéing them.
Overcooked vegetables is mushy, stringy, and soggy. No thanks. Check vegetables often while cooking. Soft yet not mushy is ideal. You want crunchy charred edges without drying out your vegetables when roasting or air frying.
Dietary greens? Raw kale, cabbage, or Swiss chard can be harsh. Salt, oil, or dressing can prevent this. Massaging kale softens, lessens bitterness, and eases digestion. Massage it with oil, dressing, and salt. As you proceed, you'll feel them softening.
Instead of offering ranch dressing, try something new. Raw or blanched veggies go well with hummus, guacamole, tahini, or tzatziki. Any of these (and more) can be drizzled over roasted or grilled veggies.
Stuff veggies to make them the dish's hero. You can fill eggplants, zucchinis, mushrooms, squash, potatoes, and artichokes.