1. Stir-fry with tamari and olive oil  - top with sesame seeds
You can use prepackaged veggies for convenience. And this will give you a variety of carrots, broccoli, cauliflower, etc.. You can also try this with greens such as beet tops, spinach, etc if you are feeling risky

2. Simple as 1,2,3
Add 1 tbsp of water with 1 cup of broccoli florets cover in the microwave – not with plastic – microwave and then you can add parmesan cheese, sesame oil, or eat them just as they are

3. Bags of pre-washed organic salad greens
Get the mixed greens – not iceberg or just romaine as there are more vitamins and minerals in the greener veggies – top the salad greens with a homemade salad dressing of 2:1 ratio of olive oil: balsamic vinegar and sesame oil to taste – you can also used an infused olive oil to add a stronger taste – I like an infused basil oil

4. For the grill
Cut up a variety of peppers– lengthwise so they are 1-1.5” wide and 3” long and cut up zucchini lengthwise so that they are 4-5” long and then marinate these in olive oil and balsamic vinegar and Italian spice( a 3:1 ratio for olive oil: balsamic vinegar is a good start but feel free to experiment – you can also use the salad dressing from #3) for 15mins then they are ready for the grill!!!

5. Roast vegetables and sweet potatoes and yams
Pre-heat oven to 400.  Cut up an assortment of peppers, red onion, and zucchini into ½” cubes.  Also cut up an assortment of root vegetables including carrots, yams and sweet potatoes into ½”.  Cut up a generous amount of Garlic( I like 1clove/cup of vegetables, but you can play with the strength)Combine all these vegetables in an oven proof dish. Pour a generous amount of olive oil over all the vegetables and toss so that everything is evenly coated.  Top with 1-2 Tbsp Italian Spice which can be found at Whole Foods or Trader Joes. Roast uncovered for 45min or until yams are tender to pierce with a fork