vegetables

vegetables that have been recently picked and are not frozen or preserved

vegetables that are green in color, such as spinach or broccoli

vegetables prepared with heat

vegetables consisting of leaves, such as lettuce or cabbage

vegetables that have not been cooked

vegetables cooked quickly in a hot pan with a little oil

vegetables preserved by freezing

vegetables that grow underground, such as carrots or potatoes

vegetables cooked with steam

vegetables cooked on a grill

vegetables typically eaten raw in salads, like tomatoes or cucumbers

vegetables preserved and sold in a can

vegetables preserved and sold in a tin

oil that is obtained from plants or their seeds, used in cooking

a soup made with various vegetables

a garden or area of land used for growing vegetables

a liquid made by boiling vegetables, used to add flavor to food

a dish of vegetables cooked slowly in liquid

a small piece of ground for growing vegetables

used to describe the natural process of vegetables increasing in size

to prepare vegetables using heat

to cultivate vegetables in a garden or farm

to cut vegetables into small pieces

to put vegetable seeds or young plants in the ground to grow

to cook vegetables in an oven

to remove the outer skin of vegetables

to cook vegetables in boiling water