Grill it up! It's my personal opinion that everything tastes better when it's fresh off the grill! If you don't have a gas or charcoal grill you can use the broiler in the oven and get nearly the same results. Try the traditional skewered peppers and onions, or switch it up a bit and try something new. Also, don't underestimate the importance of a marinade--it can change boring vegetables into sensational delights! Here are some of my favorites:

Roasted bell peppers: Chop the top off

a bell pepper, then brush it with a bit of olive oil. Grill the pepper over a high heat. As the skin on one side blackens, turn it to the next side, until the majority of the pepper's skin is crispy and black (watch it closely as this can happen quickly!). Take it off the grill and let it cool until you can touch it without burning yourself. Then peel off the skin until you are left with just the tender part of the pepper. These are great to eat as they are, or chop them up and put them in a salad or on a pizza. They go especially well with feta or goat cheese. Yum!

Asian Grilled Asparagus: Make a little marinade of one part sesame oil and three parts soy sauce. Throw in a bit of minced garlic (one clove per teaspoon of oil) and then season it with salt and pepper to taste. Set this aside, then skewer your asparagus together in groups of three or four (use two skewers, one at the top and one at the bottom, to make little "rafts"). Brush both sides of the asparagus with the marinade and grill for three to four minutes each side. You can also use the mini-asparagus for this, but you'll need to use toothpicks instead of skewers to stick them together. This marinade can also be used on other veggies--use your imagination!

Cheesy Grilled Veggies: This recipe can be used for most vegetables, but I prefer using broccoli,

zucchini, carrots, and/or bell peppers. All you need to do is chop, slice, or do whatever you would normally do if you were going to steam these veggies. Brush them with a little olive oil, give them a dash of salt, and stick them on the grill (grilling times will vary with the vegetable, but flip them every three minutes until they're cooked to your liking). Once they're off the grill immediately sprinkle them with freshly-grated parmesean or romano cheese, which will melt and make them unbelieveably luscious.

Grilled Fruit: I know we're talking about veggies here, but I couldn't miss this opportunity to promote grilled fruit. You can grill any stone fruit (i.e. peaches, apricots, plums, etc.) by cutting it in half, removing the stone, and placing it on the grill. You don't need to turn it, and don't remove the skin or it will fall apart on the grill. These fruits are great with a little vanilla ice cream, on top of an angel food cake, or just on their own with a little brown sugar sprinkled on top. Grilled pineapple is also amazing--use precut rings or take a fresh pineapple and cut it into quarters, removing the skin and core. Grill without any seasoning. Enjoy!

Balsamic Veggies: Mix a marinade of one part balsamic vinegar to two parts olive oil. Brush it over any vegetable of your choice (my favorite is zucchini or eggplant) and grill. Goes great with Italian food.

Pesto: Putting pesto (a puree of basil, which can count as a vegetable in its own right) on any cooked vegetables is not only healthy, but also beautiful. Highly recommended.
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On the Stove: Not everyone has an oven or grill, and its also good to know how to cook food in other ways. Steaming vegetables is great in order to preserve the color and intense flavor of the vegetables, but that can get boring day in and day out. Try these options instead:

Orange-infused carrots: I thought it sounded crazy when I first heard it, but the flavor combination of oranges and carrots is amazing. Boil the carrots (peeled and chopped) with one orange, sliced into eight pieces. You can also throw in some thyme (fresh or otherwise) and minced garlic, as well as salt and pepper. When the carrots are cooked throw out everything but the carrots. You'll love the flavor, I guarantee it!

with salt and let them dry before eating. These literally melt in your mouth. You'll love them. I serve them when I make gyros or kofta, but they're a great accompaniment to lamb dishes or anything that's Middle Eastern, Turkish, Moroccan or Greek.

Breaded veggies: Mix up a little batter of flour, salt, pepper and water until it's slightly thinner than a paste but not quite as thin as a thick soup (it should coat the veggies with minimal drippage). Dip cut veggies in the batter (try eggplant, zucchini, broccoli, cauliflower, carrots, or anything else you can think of) and then fry in a little oil in a pan. You can spice these up by adding a bit of cumin to the batter, or a bit of cayenne pepper. Be creative!

Soups and stews: Pretty much any vegetable can be turned into a soup if you cook it until its very soft, then puree it in a blender or food processer. Add salt, spices, and cream if you like. Also consider combination soups, such as broccoli and asparagus. This is a quick and easy way to get lots of veggies fast. Stews are similar except you leave the veggies whole. This is a great way to use up leftover vegetables that you've already cut up for things like salads or pizzas. Get any cooked meat (or no meat at all), throw in some basil, oregano, thyme, and/or tarragon, a bay leaf, and some water and vegetable or meat stock. Add any vegetables you have on hand along with an onion and some garlic, and let it cook away for a few hours. Stews are especially great if you have a slow-cooker, which allows you to turn it on and leave while it prepares dinner for you.

Salads: Of course no discussion about vegetables would be complete without mentioning salads. Even a simple salad of lettuce, tomatoes, and cucumbers can be satisfying, but if you tire of that then try adding things in that will not only make it healthier but will energize your tastebuds as well. My favorites include feta cheese (I go for the low-salt version), toasted nuts, mandarin oranges, dried cranberries, chick peas, black beans, corn, bacon, red onion, fresh herbs (try a small bit of mint or basil), and of course croutons. Think of the best salad bar you've ever been to, and then try to recreate those ingredients in your own kitchen. You won't be disappointed. The great thing is that when you have such a great salad, a simple vinagrette is all you need.

Miscellaneous: My last few ideas don't really fit into a category but are great ways to get more veggies.

Hummus: Hummus is quick to make, even quicker to buy prepared, and is yummy and healthy. Dip pita wedges in or baby carrots for an easy and delicious snack.

Pasta: You can add vegetables to any pasta dish without losing the quality of the original dish. Try putting pre-cooked squash in your lasagne, spinach in your ravioli, asparagus in your farfalle, zucchini in your spaghetti, or peas in your mac and cheese. I personally think it enhances the dishes.

I hope this gives you some good ideas and encourages you to boost your intake of vegetables this summer! Enjoy!