New ideas for vegetables

Roasted cauliflower pieces seasoned with cumin, curry, salt and garam masala. But yea, they're roasted

Grilled corn on the cob is always good.

Diced roasted sweet potatoes are good with a mix of brown sugar, cinnamon and cajun seasoning. Makes a good salty sweet combo

Also roasted broccoli with lemon and roasted brussell sprouts with balsamic, green apples dices and bacon.

I don't eat a lot of cooked carrots, but I recently remembered a gingered carrot recipe we used to make often. Delicious and looks pretty on the plate. It's from Private Collection 2 which is a California Jr. League cookbook.

Gingered Carrots

7-8 Medium carrots
1 tablespoon sugar
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 cup orange juice
2 tablespoons butter
chopped parsley

Directions

Cut carrots on the bias in 1/8 to 1/4 inch thick slices. Cook covered, in boiling salted water until just tender, about 5 to 7 minutes. Drain
Combine sugar, cornstarch, salt and ginger in a small saucepan. Add orange juice and cook, stirring constantly, until mixture thickens and bubbles. Boil 1 minutes and then stir in butter. Pour over hot carrots and toss. Garnish with parsley.

There are lots of recipes out there for stuffing zucchini and squash. You top tomato halves with an herb bread crumb/panko/parmesan topping and bake those. I love baked homegrown tomatoes. I also take the grape or cherry tomatoes, toss in pesto, top with fresh mozz and bake. Looking forward to doing some homegrown tomato halves that way.

If you haven't ever roasted radishes, give it a try. Whole new sweet flavor profile when done that way.

Saute a little fresh spinach until wilted and add some finely chopped sweet onion and top with crispy bacon.

I cut asparagus spears into thirds and saute them quite often in olive oil or butter or a mix of both. Season as you like.

Look up Alon Shaya's whole roasted cauliflower recipe. It's a procedure, but it's not difficult and is outstanding in flavor. You can re-use the liquid for other vegetables as well, like broccoli or brussel sprouts.

I thought this was a thread looking for ideas for new vegetables. I'd like to see something like a carrot but you didn't have to cook it down to make it soft. More of a cooked carrot taste and feel while the carrot is still in it's raw state.

A Carrot/Onion hybrid

we can call it a Canyon

The easy answer is Mexican Street Corn.

I made that yesterday and paired it with grilled portabello mushrooms that I topped with a mixture of tomato, garlic, mozzarella cheese, and fresh herbs.

Eggplant parm

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Thai curries

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This is a great idea. I LOVE Thai curries, fiance' is not a fan.

Whatever, he can make a sandwich

Same with asian stir-fry or Indian preps, both have many vegetarian dishes. Most of my vegetable are usually prepped on the stovetop or grilled; either sauteed, stir-fried or some other way so I don't have to turn the oven.

Mediterranean dishes. I made one a couple weeks ago using zucchini, yellow squash and roma tomato slices. Tossed the rounds in olive oil, lemon juice and spices, then spread them out in a single layer on parchment and roasted at 425 until for about 30 minutes, flipping about half way to be even roasting on both sides. Cooked another similar prep where the slices were alternated and staggered in a casserole, topped with grated parm and baked for about 30-40 minutes. Both are good alterative to my usual sauté of squash, onion and bell pepper with a little butter and usually tarragon or herb Provençal.

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Try stir frying with garlic and ginger and soy instead of roasting.

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Braised baby bok choy. Stir fry them until they start to brown, toss in whatever Asian stuff you want including a bit of liquid, cover until tender.