Clean the vegetables and cut into uniform pieces or slices to insure uniform doneness. Cover tightly and cook until tender. To flavor vegetables, pasta, and rice you may want to explore the world of fresh herbs. If you grow your own or buy them at a market, put them in your freezer in small labeled packets. Add herbs to the cooked vegetables about 5 minutes before serving.
Long cooking diminishes the flavor.
Remember that instead of butter, wine vinegar, lemon juice, and low-fat yogurt can all be used to add new flavors. Salads Vegetable and fruit salads are low in fat until you add a salad dressing. Be careful, especially at salad bars in restaurants. If salad greens are dried after washing, the salad dressing will stick and you will need less of it. When you use a salad dressing, consider preparing your own recipes.