Revamp Veggies

* One secret is blanching, a technique common among Asian cooks. Steam vegetables for 30 to 60 seconds, then remove them from the heat and drop them in cold water. "That stops the strong flavors from developing". Stir-frying also preserves flavor by cooking quickly.

* If you don't like the taste of many vegetables, soup may be your best solution: Most soups cook for so long that the vegetable flavors mellow and weaken, while the seasonings become more pronounced.

* You can also sneak grated carrots or zucchini into muffins and breads—and even meat loaf. Next time you make a meat loaf, after you add your usual 1 cup of bread crumbs and an egg, throw in 1 cup of grated vegetables: Onions, zucchini, mushrooms, or even green beans will be virtually undetectable, even to you. While the longer baking time breaks down some nutritive value, minerals and vitamins stay in the casserole, and veggies make for a moister meat loaf.

* Heart-healthy oils like olive oilcan go far in helping you love your veggies. When fat binds with seasonings and spices, it can transform vegetables from a duty-diet item to something downright yummy. Try drizzling olive oil, salt, and pepper on a baking sheet of broccoli and bake in the oven at around 375 F about 40 minutes—it's delicious!