Cook them then. Vegetables can be rather bland raw. To keep yourself healthy while making vegetables more palpable, I'd suggest sauteing them with olive oil. You can use vegetable, flaxseed, canola oil or any other type of oil if you'd like, just keep in mind that each oil has a different heat tolerance. Olive oil has the least while vegetable oil has the most.
-Okay, what you'll want to do first is pour a little oil into a pan, just enough to coat the bottom and turn the burner on medium temperature. (Oil can heat up rather quickly unless you add salt, but don't add it just yet.)
-Next cut up a small or medium sized onion, doesn't matter the color.
-Once the pan is hot or when the oil loses its viscosity, toss the diced onion into the pan. (Be careful not to burn yourself on the oil that will splash.) Add salt and fresh cracked pepper and stir.
-While the onions are cooking, select a few vegetables and mushrooms and cut them up. (I'd suggest 2 or 3 vegetables max so as not to overpower the dish.)
-Toss the vegetables in with the onions and stir it together.
-For flavor, add some basil, and oregano for basic dishes.
***For meat dishes add thyme, balsamic or pomegranate vinaigrette, steak, barbecue, or soy sauce, and bit of hot sauce for a bit of a bite.
***For fish dishes add dill, 1/2 a stick of unsalted butter, white cooking wine or sherry, lemon juice and lemon zest.
-Cook the vegetables on medium heat while stirring occasionally until the onions turn translucent and the vegetables become tender.
~Always add onions to your dish when you plan on cooking/sauteing vegetables because as the onions caramelize in the pan, they release a very sweet flavor, and onions are always complementary to any meat you would add.
Or you could grill your vegetables (large fleshy vegetables such as squash and eggplant are the best choice for this method):
-All you would need to do is marinate the vegetables overnight in a mix of an oil of your choice, and thyme, basil, oregano (rosemary optional depending on your tastes.
-Place all the ingredients in a large freezer bag, seal it and toss the bag a few times to mix the spices, oil, and vegetables together then place the bag in the refrigerator.
-When you're ready to grill the vegetables, light the grill and turn down the heat to medium. (The marinated vegetables will be soft and would thus burn quite easily.)
-Place the vegetables on the grill and flip every few minutes.
There's a lot you can do with vegetables from the standard boiling it in water for a few minutes. And they're very versatile foods, you can do anything with vegetables and they tend to last longer than fruits. They also contain a ton of vital vitamins and minerals that your body needs in order to function. I'd stay away from the starchy vegetables such as corn and potatoes because they are hard on your digestive system, and too much of the starchy vegetables can actually add weight instead of losing it. Leafy greens are the best choice for losing weight, but I'd suggest adding root veggies such as turnips/radishes/carrots for a fuller taste and color. All in all, experiment with how you cook your veggies, spices are your friends, and make sure to use a light oil.
Good luck in the kitchen. :3
