If 1/3 or 1/2 of your dinner is made up of vegetables ...

[Millie1]

please tell me how you manage to get enough variety in to make it interesting. There isn't much choice of veg in this neck of the woods, think carrots, broccoli, cauliflower, mange tout, celery and a few others. Would anyone like to share ideas to liven up the veg element of dinner please?

Thanks

Peas, shallots, peppers, salad veg, sweet potato, olives, celeriac....
There are loads of veg out there, why not try getting something you've never had before, perhaps once a month. If you're not sure how to cook a new veg, google it, you may be pleasantly surprised.

Thanks Inmysparetime! New veg aren't a problem - getting a good variety is because of where I live. I can of course get salad stuff, peppers, courgettes, peas, all the obvious stuff but I guess I'm really looking for some new cooking ideas - I steam everything and only roast veg in the winter really. Just looking for inspiration.

Whilst it's suill apparently summer you can get some decent salad in season - tomatoes, red onions, roasted peppers

I vary how it's seasoned.
Indian spices like turmeric, curry powder, garam masala, dried chilli, grated ginger, cumin, fresh coriander... go well with potato (I know it's not a vegetable), peppers, cauliflower, courgette, Aubergine

Italian seasoning (oregano, thyme, rosemary) goes well with tomatoes (I know it's a fruit), garlic, courgette, mushroom, aubergine...

Asian flavours (soy sauce, red Thai curry paste, oyster sauce) go with bean sprouts, shredded cabbage, spring greens, carrot, mushrooms, mangetout, peas, sweetcorn...

Other flavourings that are nice- Cajun, Jerk, Don't forget to check the supermarkets for different salad and stir fry veg combinations and the sauce aisle for ready made sauces for interest.

Hugh FW's Veg Everyday is excellent - my DH was a bit picky on the veg he ate, but it's totally transformed how we eat. Yoto Ottolenghi does a veggie column in the Observer that's always very good as well.

Paprika, slow roasted peppers, tomatoes, courgettes, beans, aubergine etc. makes lovely tagine.
Celeriac mash is yummy too.
Turmeric, rice and parsnip/sweetcorn makes "sunny rice".

Chopped tomatoes, spinanch, pak choy, carrots, broccoli, red cabbage, cauliflower, courgettes, aubergine, spinach, mushrooms, leeks, sugar snap peas, baby corn - in stir fries or steamed or in bolognaise type sauces (no pasta though)

I buy the fresh pasta sauces (sometimes come in pots/tubs), the tomato ones are usually low fat and even my favourite cheese one isn't that bad in cals/fat, steam a load of fresh mixed veg and stick a few tablespoons of the sauce over the top. Sometimes I put grated low fat cheese on too. Yummy!

Great suggestions, thanks. I especially wouldn't have tried herbs/spices but shall do now. Off to Amazon to look at Hugh's book!

What about roasted mediterranen veg? Onions, corgettes, peppers & baby toms? Heaps of it.

I put borlotti beans in with roasted med veg for the last 20 minutes, they burst open and go all crispy and lovely