1: 1. Roasted Brussels Sprouts: Drizzle with olive oil, season, bake. 2. Zucchini Noodles: Spiralize zucchini, sauté with garlic, top with herbs.

2: 3. Baked Sweet Potatoes: Slice, season, bake until tender. 4. Cauliflower Rice: Pulse cauliflower, sauté with onion, add seasoning.

3: 5. Sauteed Spinach: Heat oil, sauté spinach with garlic until wilted. 6. Grilled Asparagus: Drizzle with oil, season, grill until tender.

4: 7. Steamed Broccoli: Steam florets until bright green and tender. 8. Cucumber Salad: Slice cucumber, season with vinegar, salt, pepper.

5: 9. Green Beans Almondine: Blanch green beans, sauté with almonds. 10. Eggplant Caponata: Sauté eggplant, tomato, herbs, serve chilled.

6: 11. Stuffed Bell Peppers: Fill with quinoa, beans, bake until tender. 12. Caprese Salad: Layer tomato, mozzarella, basil, drizzle with balsamic.

7: 13. Ratatouille: Sauté eggplant, zucchini, tomato, herbs together. 14. Greek Salad: Mix cucumber, tomato, feta, olives, Greek dressing.

8: 15. Butternut Squash Soup: Roast squash, blend with broth, season. 16. Cabbage Slaw: Shred cabbage, carrot, toss with dressing, chill.

9: 17. Mashed Cauliflower: Steam cauliflower, mash with garlic, season. 18. Roasted Root Vegetables: Season, roast carrots, parsnips, beets.

CLICK HERE FOR MORE STORIES