I have found that the best way to enjoy vegetables in most meals is after I've stir-fried them. I've developed a love for Asian cuisine and one of the things I enjoy making and eating is stir-fried vegetables with Soy Sauce.
You can have them with absolutely anything and a choice of bright coloured vegetables can turn a dull meal into a 'Ulala' experience. Coloured peppers and carrots bring a brightness to any stir-fry and when combined together they produce a sweetness as a result of the caramelization process.
Broccoli, Bok Choy and purple cabbage add roughage and much-needed nutrients to any stir-fry. The beautiful thing is that you don't need a lot of vegetables, you only need a few to bring colour and life to any stir-fry. A little bit of everything is all you need.
The vegetables that take longer to cook like the carrots, onions and broccoli are added to the pan earlier than the other vegetables. This gives them time to get done by the time the meal is ready.
I have mentioned a couple of time how much I love a crunch and if you're like me, I'd recommend you add cashew nuts. Green apples also add a bit of crunch and just a slight sweetness but you can use them when you're not using soy sauce. Green apples tend to be firmer and less sweet than other kinds of apples. These are optional and can be customised depending on your taste and preference.
Green onions and coriander leaves add a lot of flavour to the stir-fry. Try out different vegetable combinations and find out what works for you and your family.