Favourite quick and delicious ways with vegetables please

[franch]

I always seem to do veg very much as an afterthought, unadorned and frequently from the freezer. Am always put off by fiddly veg accompaniment recipes that basically involve cooking an entire extra dish in its own right; what I'm looking for is simple and QUICK ways of doing veg that make it extra delicious (honeyed carrots, courgettes grilled with herbs, French beans with garlic - that kind of thing).

Inspiration please

Alternative to a side dish of veg you could do something like stuffed aubergine. I cut it in half length ways, scoop out the flesh and dice it up. Brown onion and mince, mushrooms, skinned tomatoes, diced aubergine (herbs and spices, particularly cumin is good) then fill shells with mixture. Top with cheeses sauce, grated cheese and breadcrumbs. Bung in oven for 30-40 mins until golden and bubbling.

Gorgeous ideas mmmmmm

Stir fried carrots:
1 lb. carrots
1/2 cup Italian Dressing (kraft is good if they have it in UK)
3/4 cup water

CLEAN carrots; cut diagonally into very thin slices.
HEAT dressing in wok or large skillet on high heat. Add carrots; cook and stir 2 min.
ADD water. Reduce heat to medium-high; cook an additional 9 to 10 min. or until carrots are crisp-tender, stirring occasionally.

Tarragon Carrots:
Place 1 inch of water and carrots (i like baby carrots) in a small saucepan and bring it to a boil. Then reduce the heat a little, cover with a lid and simmer for 7-8 minutes or until crisp-tender. Drain. Add butter and then stir to coat. Sprinkle with some tarragon.

Herb Roasted Veggies:
Heat your oven to 425ºF. Toss some cut-up potatoes (1-inch pieces), thin onion wedges and baby carrots or thin strips of bell pepper with enough olive oil to coat lightly. Season with salt, coarse grind pepper and dried rosemary or thyme leaves. Then arrange in an even layer on a (lightly oiled) shallow baking pan. Roast 20 to 30 minutes or until tender and give them a little stir occasionally. (Alternatively, you could roast them alongside a roast as it cooks.)

Just returning to this great thread and working my way through it.

Roskva don't suppose you're still around to give me an idea of quantities of potatoes & tomatoes for your quarter pint of stock?

green beans with cumin seeds/sesame seeds

carrots: mash with cream/spring onions and nutmeg

My favourite way of doing carrots is,
boiled but then remove the water and put back on the heat with a knob of butter, a hand full of sesame seeds and a couple of table spoons of sherry once it boils the alcohol will disappear and leave a lovely flavour on the carrots.

Just wanted to mark the thread. Also to add a very easy veg dish, but this is really the main dish rather than accompaniment:

Courgette frittata.

Slice about 3 courgettes on the slicer side of grater. Fry for a few mins in a large frying pan until soft (with onion as well if you fancy). Whisk about 6 eggs with a splash of milk and some pepper (and salt if you want) and pour over the courgettes. Move around in the pan for a minute or so and then add sliced tomato and cheese and pop under the grill for a few mins until the cheese bubbles.

I do this with baked beans usually and fried potatoes if we have any cold boiled ones handy. Also delicious cold the next day.

sweet potato mash - 3 normal potatoes to half large sweet potato/one small potato, touch of butter, little salt, small pinch coriander - can make lots to freeze - defrost when required.

Swede and Carrots mashed - with pinch coriander, squeeze lemon, lots of butter - can be frozen in batches.

Mashed potatoes with baby spinach mixed in at the last minute, lid on for coupld minutes so it starts to wilt, but not cooked fully.

Red peppers, onions, courgettes fried in olive oil with rosemary and garlic - served as a side dish (a quick version of roasting I guess).

Tomatoes/red onion fried in olive oil.

Tomatoes/mushrooms grilled - basted with olive oil/basil (on tomatoes rather than mushrooms).

I like doing my roasted veg (usually carrots, parsnips, onions and baby potatoes) with balsamic vinegar all over a la Jamie Oliver, but not nearly so much as he uses - just enough to cover the bottom of the tray.

Plus rosemary and shove in some whole garlic cloves about 10 mins before end.

Yet another carrot one: slice to pound-coin thickness and put in a pan with a knob of butter, some sugar, parings from a lemon and just cover with water, then simmer till liquid has almost gone and carrots are tender.

I often do a huge pan of roasted vege - new potatoes, parsnips, sweet potato chunks, carrot chunks, baby onions - lovely served with some grilled haloumi and a salad for example.

Carrots are lovely cut into biggish matchsticks and roasted with honey, cumin seeds and some orange or lime zest and black pepper.

Asparagus is lovely roasted for about 15 minutes in a bit of olive oil and then just drizzled with some balsamic vinegar.

Thanks for the extra suggestions

Pavlovthecat Can I ask how you reheat Sweet potato mash if you freeze it? - I don't have a microwave!!

Thanks

Parboil potato wedges, dry off and put into an oven dish, sprinkle with oil and roast till they start to go brown. Pour over a small jar of mild to medium Salsa, sprinkle with grated cheese and put under the grill till cheese melts. Kids love it.

That sounds nice Deste - my dd2 would love it!

Roskva I tried your potatoes & tomatoes - delicious - also policywonk's peas with basil & seeds

Saute marrow, onion and celery (all chopped to the same-ish size) and cover the pan until the clery is softish. The juice will run out of the marrow. Use this in your gravy as it is yummy. This is the only way I eat marrow.
Shred leeks and saute with bacon. Add finely chopped cabbage and a couple a tablespoons of stock/water/white wine. Cover the pan until cabbage is cooked.
Swede and carrot mash is nice. In fact most root veg mashed together is nice.
Also sauted leeks are lovely mixed in with mashed spuds.