You might be more inclined to eat more fresh vegetables — and serve them to your family — if you knew all the tasty, different ways to prepare them:

• Grilling adds a smoky sweetness to vegetables. Grill vegetables directly on the grill grate (be sure to cut vegetables large enough so they don’t fall through) or wrap in foil. The grill is ready when you can comfortably hold your hand 5" above the heat for about five seconds.
• Roasting concentrates the flavor, brings out the natural sweetness of vegetables and usually produces a golden crust. Food is oven-cooked in a shallow pan without liquid. To roast, preheat oven to 400°F (200°C), toss vegetables with olive oil, mix with herbs and seasonings, then cook until edges are brown and crisp, stirring occasionally.
• Sautéing and stir-frying both produce crisp vegetables, require only small amounts of oil and cook foods quickly. Use a skillet for either method or a wok for stir-frying. Heat oil in pan over medium-high heat before adding the vegetables. For stir-frying, toss and stir vegetables constantly. Cook only until crisp-tender.
• Steaming is a fat-free cooking method that retains nutrients better than boiling or poaching. To steam, place vegetables on a rack or in a steamer basket over simmering water in a pan with a tight-fitting lid. Water should not touch the vegetables. Steam just until crisp-tender.