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Step 1
Blanch in boiling water. Blanching softens vegetables and retains crispness and color. Excellent for asparagus, green beans, spinach, broccoli and cauliflower.
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Step 2
Sauté on the stove top. In a low-sided pan, heat a small amount of olive oil. Add chopped vegetables and cook until tender.
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Step 3
Braise in a small about of broth. Braising is used after sautéing to make vegetables softer. Add some broth, and simmer while stirring uncovered until liquid evaporates. Use braising for onions, fennel, carrots and beets.
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Step 4
Broil in the oven or toaster oven. Broiling cooks vegetables under a broiler element and gives them a roasted flavor. Simply coat with some olive oil and broil for 15 to 30 minutes.
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Step 5
Cold-toss vegetables for salads. Just cut, chop, or shred any vegetables you like to eat raw, and toss to mix.
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Step 6
Grill vegetables on the stove top or on an outdoor grill. Grilling is similar to broiling vegetables, as they are exposed to a dry, direct heat source. Coat vegetables with olive oil and spice to taste before grilling.
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Step 7
Microwave for faster cooking time. Microwave vegetables as a substitute for boiling. Cover vegetables with water and heat on high setting until done.
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Step 8
Roast in the oven or toaster oven. Vegetables are placed in a shallow baking dish and cooked until tender. Stir occasionally to prevent sticking and ensure even cooking on all sides.
