The most crucial step is to get the appropriate vegetables, which means purchasing whatever fresh produce is in season. In-season vegetables are more healthful and flavorful.
There are better methods than steaming and boiling vegetables. Roasting makes vegetables caramelized, delicious, and crispy. The grill smokes.
When you're ready to eat, chop up some cilantro, basil, dill, or mint and sprinkle it over your raw or cooked vegetables for a burst of flavor and aroma.
No matter what you're cooking or how you're cooking it, salt and pepper are essential, but any form of spice can be used to enhance the flavor.
Blanching is easy—submerge your vegetables in boiling water for 2-3 minutes, then ice cold water to stop the cooking. Blanching removes bitterness, prevents sogginess.
When fresh vegetables is overcooked, it turns mushy, stringy, and extremely soggy. Keep an eye on your vegetables as they cook and inspect them frequently.
Instead of ranch, try other dips. Any of these (and more) can be drizzled over roasted or grilled veggies.
Stuff veggies to make them the dish's hero. You can fill eggplants, zucchinis, mushrooms, squash, potatoes, and artichokes.
A squeeze of citrus fruit is an excellent method to neutralize any leftover bitterness and enhance the flavor of roasted vegetables.